Prep Time: 20 minutes
Cook Time: 10 minutes
Servs: 8 tacos
Serving: 1taco
Calories: 300kcal | Carbohydrates: 19g | Protein: 15g | Fat: 18g
WHAT YOU'LL NEED
For Cucumber Pico de Gallo
- 1 cup chopped cucumber
- ½ cup chopped Roma tomato
- ½ cup chopped red onion
- ½-1 chopped jalapeno seeded
- 1 lime juiced
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
For Greek Lamb Tacos
- Flour or corn tortillas
- 1 tablespoon olive oil
- 3 garlic cloves grated or minced
- 1 pound ground lamb
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- Feta cheese for topping
- Greek yogurt for topping
- Any additional desired toppings
WHAT TO DO
For Cucumber Pico de Gallo
- In a large bowl, stir together the cucumber, tomato, red onion and half a chopped jalapeno.
- Stir in lime juice, mint, parsley and salt. Taste. If you’d like more spice, add the other half of the jalapeno.
- Refrigerate in an airtight container for a few hours to allow the flavors to meld. While it’s best the day of making, it will still stay crisp for two or three days.
For Greek Lamb Tacos
- Wrap the tortillas in foil with a piece of parchment paper between each tortilla to prevent sticking and heat in a 350-degree oven for eight to 10 minutes. Remove from oven and don't open the foil until ready to serve.
- As the tortillas warm, heat a large skillet over medium heat with the olive oil. When the olive oil is hot, add the garlic. Stir constantly and cook for 30 seconds.
- Add the lamb to the skillet and sprinkle with oregano, salt, cumin and pepper. Use a wooden spoon to break up the meat. Cook until brown.
- Drain the lamb on a paper towel-lined plate. Serve with warm tortillas, cucumber pico de gallo, feta, Greek yogurt and any additional toppings. Enjoy!
