Greek Lamb Tacos
with Tzatziki and Green Olives
Its Taco Night and our twist on a classic Greek dinner will have you salivating. Lamb tacos are stuffed full of cucumber, tomatoes, olives and tzatziki. Stuff the Greek seasoned potatoes into the crispy pita or enjoy as a side!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
6 unit
Flour Tortillas
(Contains Gluten)
100 g
Greek Yogurt
(Contains Milk)
66 g
Mini Cucumber
1 tbsp
Greek Seasoning
(Contains Sulphites)
80 g
Tomato
30 g
Green Olives
300 g
Yellow Potato
6 g
Garlic
7 g
Parsley
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Cooking Steps
Preheat the oven to 425°F (to roast potatoes and warm tortillas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl) and 1/2 tbsp lemon-pepper seasoning (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway, until potatoes are golden-brown, 23-25 min.
Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Roughly chop olives. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut half the cucumber lengthwise, then into 1/2-inch thick half moons. Directly into a medium bowl, small grate remaining cucumber.
In the bowl with grated cucumber, stir in yogurt, lemon zest, half the parsley, 1/2 tsp sugar (dbl for 4 ppl), 1/4 tsp garlic (dbl for 4 ppl), 2 tsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is the tzatziki!) In another medium bowl, combine tomato, cucumber slices, feta, olives, remaining lemon juice, remaining parsley and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Stir to combine. Set aside. (NOTE: This is the Greek salad!)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tsp oil (dbl for 4 ppl), then lamb, remaining garlic and 1/2 tbsp lemon-pepper seasoning (dbl for 4 ppl). Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Meanwhile, lay a square piece of foil on your counter. Stack tortillas on top and wrap to cover. Warm in the middle of the oven, until soft, 5-6 min. (NOTE: You can skip this step if you don't want to warm tortillas!) (NOTE: For 4 ppl, create two packets each with a stack of 6.)
Divide tortillas between plates. Using a slotted spoon, divide lamb between each tortilla. Top with Greek chopped salad and spoon over tzatziki. Squeeze over a lemon wedge, if desired. Serve with Greek roasted potatoes.
