Greek Lamb Tacos
Smgross1947
This was a fun take on tacos we made one night, fusion style! We used some ground lamb we had in our fridge and made a tzatziki sauce with cucumbers for the added crunch factor. Definitely a winner for a quick easy way to mix up #tacotuesday!
- Prep Time: 30m
- Cook Time: 12m
- Total Time: 42m
- Serves: 4 people
- Yield: About 8 small tacos
- Category: Meal Prep
Ingredients
Taco Filling:
- 1/2 lb Ground lamb (we used a 85% to 15% leaner mix)
- 1/2 Onion, finely chopped
- 1 1/2 tsp. Garlic, finely chopped
- 1 tbsp. Dill (chopped fresh or dried works)
- 1 1/2 tsp. Salt (to taste)
- 1 1/2 tsp. Pepper (to taste)
Tzatziki Sauce Ingredients:
- 1 English cucumber (medium size)
- 2 tbsp. Salt
- 2 pkg Unsweetened plain almond-milk yogurt (8 oz-sized)
- 3 garlic cloves (minced)
- 2 tbsp. Olive oil
- 1/2 Lemon (juiced)
- 1 1/2 tsp. Dill (chopped fresh or dried works)
- 1 1/2 tsp. Salt (to taste)
- 1 1/2 tsp. Pepper (to taste)
Toppings:
- 1/2 pkg Goat Feta Cheese, diced finely or crumbled
Instructions
Cook Filling:
- Start by washing and cutting up the veggies needed for the filling listed above.
- Take ground lamb and sauté on medium-high heat with chopped onion, chopped garlic, dill, and salt & pepper to taste. Sauté for 7-10 mins or until lamb is fully browned and no pink remains in the middle.
Make Tzatziki Sauce:
- Take the cucumber and slice down the middle lengthwise. Remove inside seeds and pulp (like you would with a squash) and cut the cucumber into small strips, sprinkling generously with salt and setting in a colander in the sink to let the liquid left in the cucumbers drain out. If we don’t do this step the tzatziki will become watery and won’t last as long in the fridge. Let sit for 30 mins and prep the rest of the sauce in the meantime.
- Lightly toss two 8 oz containers of unsweetened plain almond-milk yogurt with 2 tbls. Olive oil, 1 tbls. Dill (chopped fresh or dried works), 3 garlic cloves (minced), 1/2 lemon (juiced), and salt & pepper to taste.
- After letting cucumbers sit, chop into fine pieces and stir gently to combine with sauce.
Assembly Time!
- Take corn tortillas and lightly toast in a dry sauté pan on low heat on each side for 1-2 mins per side.
- Start by laying down the lamb mixture on the tortillas, topping with a generous helping of the tzatziki sauce and topping with crumbled goat feta.
- Sauce will stay good in the fridge for 3-4 days, can use on top of burgers or as a dipping sauce for veggies too!
