Heat oil in a large frying pan over medium-high heat. Add mince, breaking it up with the back of a wooden spoon and cook for 4-5 mins until browned.
Add garlic, spices, chipotle in adobo and a couple of tablespoons of water. Season, stir well, simmer for 2-3 minutes or until sauce thickens.
Place onion and vinegar in a small bowl and stir to coat. Set aside.
Divide cabbage and lamb between warmed tacos. Top with drained red onion, cherry tomatoes and avocado. Serve with coriander, lime wedges, sour cream and jalapeños.
Tips
Lamb steaks or backstrap would also work well in this recipe.
Add char-grilled corn or zucchini to the tacos for extra vegetables.
Swap the chipotle in adobo sauce for taco seasoning if you prefer – chipotle in adobo sauce should be available in the Mexican section of most supermarkets.
