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–+ servings
Greek-inspired lamb tacos are a revelation. They're proof that a great dinner can be as simple as sautéing meat with alliums and spices, and chopping up a few vegetables. Add a side salad and maybe some rice, and you have a simple dinner that's ready in under 30 minutes.
Print Recipe
Greek-Inspired Lamb Tacos
Prep Time
10 mins
Cook Time
20 mins
 

Greek-inspired lamb tacos are a revelation. They're proof that a great dinner can be as simple as sautéing meat with alliums and spices, and chopping up a few vegetables. Add a side salad and maybe some rice, and you have a simple dinner that's ready in under 30 minutes.

Recipe reprinted with permission from the Huckle and Goose Cookbook by Anca Toderic and Christine Lucaciu, published by Harper Wave.

Recipe Type: Dinner
Cuisine: Greek
Keyword: lamb tacos
Makes: 4 servings
Author: Recipe reprinted with permission from the Huckle and Goose Cookbook by Anca Toderic and Christine Lucaciu, published by Harper Wave.
Ingredients
Lamb
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano (I used fresh)
  • 1 teaspoon ground cumin
  • 2 1/2 teaspoons tomato paste
  • 1 pound ground lamb
  • 1/2 cup beer
Taco Fixings
  • 8 corn tortillas, charred or warmed over an open flame
  • 1 English cucumber, diced
  • 1 small red onion, thinly sliced
  • 1 large tomato, diced (I used cherry tomatoes)
  • 1/2 cup crumbled feta cheese, more to taste
  • 1/4 Greek yogurt
Instructions
  1. Place oil in a large skillet and set over medium heat.
  2. When hot, add the onion and sauté for about 4 minutes, until soft.
  3. Add the garlic, salt, pepper, and spices and cook for another minute or so.
  4. Add the lamb and raise heat to medium-high. Break up the meat into smaller bits with a spoon or spatula. When the lamb is no longer pink, pour in the beer, stirring occasionally until it's completely evaporated.
  5. Now, in order to get the lamb gorgeous, with crispy bits here and there, you have to continue cooking another 10 minutes or so. Don't stir often – the bottom of the pan with get brown, but don't worry, pay no attention. Every couple of minutes, try to stir to those brown bits along with the lamb.
  6. Serve lamb with charred tortillas, cucumber, red onion, tomato, feta, and yogurt.