Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
4
Soft Taco Flour Tortillas -
1
lb ground Lamb -
1
small yellow Onion, finely diced -
2
Garlic cloves, minced -
2
Tbsp fresh Oregano leaves, chopped -
½
tsp Kosher salt -
¼
tsp Black pepper -
½
Cucumber, peeled, seeded and grated -
1
cup Greek yogurt -
¼
tsp Kosher salt -
1
Tbsp Extra virgin olive oil -
1
small Garlic clove, minced -
1
Tbsp chopped fresh Dill -
1
Tbsp fresh Lemon juice -
½
Cucumber, diced -
1
cup diced fresh Tomatoes -
½
cup diced Red onion -
4
ounce crumbled Feta cheese
INSTRUCTIONS
-
Step 1
To cook the lamb: Heat the olive oil in a nonstick skillet and cook the onion over medium-high heat until softened and beginning to brown (about 2 minutes). Add the garlic and oregano and sauté until fragrant (about 30 seconds). Add the lamb and cook completely, breaking it up as you go (about 5 minutes). Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
-
Step 2
To make the Tzatziki Sauce: Squeeze as much water out of the cucumber as possible using a clean kitchen towel (see notes). In a small bowl, mix together the yogurt, 1/4 teaspoon kosher salt, 1 tablespoon olive oil, 1 minced small clove of garlic, dill, and lemon juice. Add the cucumbers and stir.
-
Step 3
To assemble the tacos: Spread 1/4 cup of the tzatziki sauce on each tortilla, followed by 1/4 of the lamb mixture, and the diced cucumber, fresh tomatoes, and red onion divided evenly. Finish with 1 oz. of crumbled feta on each taco.
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Step 4
Serve immediately, wrapped in foil or held together with a toothpick if desired.