Greek Lamb Tacos with Cucumber Pico de Gallo

Greek Lamb Tacos with Cucumber Pico de Gallo

Prep Time: 20 minutes

Cook Time: 10 minutes

Servs: 8 tacos

Serving: 1taco 

Calories: 300kcal | Carbohydrates: 19g | Protein: 15g | Fat: 18g 


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


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!

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