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Three Greek lamb tacos on a wooden plate with cucumber pico de gallo, herb and lime slices on the side.

Greek Lamb Tacos With Cucumber Pico de Gallo


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 tacos 1x

Description

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.


Scale

Ingredients

For Cucumber Pico de Gallo
1 cup chopped cucumber
1/2 cup chopped Roma tomato
1/2 cup chopped red onion
1/21 chopped jalapeno, seeded
1 lime, juiced
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 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
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Feta cheese, for topping
Greek yogurt, for topping
Any additional desired toppings


Instructions

For Cucumber Pico de Gallo

  1. In a large bowl, stir together the cucumber, tomato, red onion and half a chopped jalapeno.
  2. Stir in lime juice, mint, parsley and salt. Taste. If you’d like more spice, add the other half of the jalapeno.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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.
  • Category: Main Dishes
  • Method: Stove-Top
  • Cuisine: Mexican-Greek Fusion

Nutrition

  • Serving Size: 1 taco
  • Calories: 300
  • Sugar: 1
  • Sodium: 413
  • Fat: 18
  • Saturated Fat: 8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 1
  • Protein: 15
  • Cholesterol: 44

Keywords: Greek ground lamb tacos