Looking to put a unique spin on taco night? You'll love these Greek lamb tacos with a fresh cucumber pico de gallo. Bursting with Mediterranean-inspired flavors in every bite, these tacos come together in just 30 minutes, making for one easy meal when entertaining.
Why You’ll Love This Recipe
If there's one crowd-pleasing meal you can always count on, it's tacos. No one would turn their nose to a soft, pillowy tortilla wrapped around a mish-mash of their favorite fillings. Plus, you can set up a serve-yourself taco bar, which not only makes for a more interactive meal but also takes some responsibility off you when you're already busy hosting.
Of course, usually when you think of tacos, carnitas or carne asada slathered with crema and fresh salsa come to mind -- and for good reason. Both meats make some delicious tacos, but sometimes it's fun to change it up.
With these Greek-style lamb tacos, we still get an ultra flavorful meat, creamy sauce and refreshing salsa, but they all come with a Mediterranean flair. I can't think of a more perfect meal for a casual evening with friends.
Bonus: If you like this Mediterranean take on tacos, I bet you'll also love these minted lamb burgers!
How to Make
Preparing these tacos is truly as simple as it gets. A little chopping is all you need to make the Mediterranean-inspired cucumber pico de gallo, which I previously shared on the blog, and a quick browning in a skillet cooks our lamb in no time.
For the cucumber pico de gallo, we chop cucumber, Roma tomato, jalapeno, red onion, parsley and mint, and then stir it all together with freshly squeezed lime juice and salt. And just like that, our cucumber salsa is ready. Easy, huh?
I like to make the cucumber pico de gallo a few hours before serving. That way, the flavors have time to meld, and it stays as crisp as possible. But if you need to make the cucumber salsa ahead of time, it will keep nicely for two to three days in the refrigerator.
As I mentioned, the lamb takes little time to cook, so I like to make sure we start warming our tortillas first. To take care of this, simply wrap a stack of tortillas with parchment paper between each tortilla in foil and place in a 350-degree oven for eight to 10 minutes. Make sure you don't go longer than 10 minutes, though. The tortillas can harden if they cook for too long.
Both flour and corn tortillas work here. I used homemade flour tortillas, but I have no doubt corn tortillas would be equally delicious. Your call.
While the tortillas warm, we heat oil in a skillet and quickly cook fresh garlic. After about 30 seconds, we add our lamb and sprinkle cumin, oregano, salt and pepper on top. Yes, it's a simple spice and herb mix, but it still comes out ultra flavorful.
As the lamb cooks, we want to use a wooden spoon to help break up the meat. Once it's nice and brown, we're ready for taco building time. Told you -- these lamb tacos are as simple as it gets.
Toppings for Greek Lamb Tacos
Of course, my cucumber pico de gallo is the all-star topping for these tacos, but I also like to add a little feta cheese. I usually reach for sour cream or Mexican crema on my tacos, but to keep with the Mediterranean vibe, I recommend a dollop of Greek yogurt instead.
Although not pictured, some shredded lettuce, pickled radishes and kalamata olives would all make great toppings as well. Feel free to get creative here.
I love an IPA with these tacos. Lamb shines with a malt-forward beer, but we also don't want anything that's too heavy to overpower our delicately flavored cucumber pico de gallo. An IPA brings enough malt to complement the lamb, but it also isn't so heavily bodied that our cucumber pico de gallo gets lost. And you'll love the way the hops play up the jalapeno in our cucumber salsa.
So here's the thing with wine. Lamb calls for a big red wine, but like our beer, we don't want the wine to overwhelm the cucumber. Instead, I suggest Champagne, which goes with everything -- bold or light flavors -- and those effervescent bubbles keep your palate refreshed.
And, of course, we're talking about tacos here. A margarita is never a bad idea when tacos are involved. Try my cucumber-jalapeno margarita, strawberry-kiwi margarita, jalapeño-mango margarita or classic margarita if you want to keep it simple. My triple citrus tequila smash and spicy Mexican martini are also tasty options.
When you're in the mood for a unique twist on tacos, I hope you try these Greek lamb tacos with cucumber pico de gallo. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
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Greek Lamb Tacos With Cucumber Pico de Gallo
- Large skillet
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!
- For full tips, please see blog post.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.