Greek Lamb Tacos
I wish I was lying when I said these tacos legitimately came to me in a vision like format. I was lying in bed, day-dreaming, before getting up and starting my day. Usually, and embarrassingly, a lot of this time is spent thinking about food. No lie, it is often the first thing I think about when I wake up. Moments like this, I’m grateful for these “visions”, because it gave me this incredible combination. I don’t know why I’ve never thought about combining these two delicious things (tacos and Greek food), but oh my God, am I glad I did. I have a recent, and serious, love affair with Greek food, and majority of it is centered around the flavorful punch lamb packs to a dish. These tacos are no exception.
Before I dive into the recipe, I want to provide some history and context on tacos. According to this piece in Vallarta Eats, the word taco comes from the word “tlahco”, which means “half or in the middle”. However, according to this article, there are also beliefs that the name taco was first referred to dynamite used in mines, which was wrapped tightly in paper, much like the modern-day taco is wrapped in a tortilla. It is believed that the classic corn tortillas were originally used as a spoon-like structure to hold the food they were eating (dating back to 1,500 BC). In the early 1900s, the revolutionary era brought the emergence of the classic and original taco. Then, during an economic crisis in the 1950s, residents began selling the famous dish on the streets to workers. Evidence is believed that tacos first made their way over to the US by an influx of immigrants in the 19th century into the Los Angeles area. Today, you are able to find Americanized versions of tacos in just about every city. The first telling sign of an authentic taco would be the shell, which should be corn-based, and the second would be the fillings, which should be a few simple ingredients: meat, lettuce, and a small amount of cheese. For a lot more information on this topic, here is a book devoted to the investigation of Mexican food: Global Taco - A Global History of Mexican Food. While this recipe is not traditional, it is my take of the Americanized version of a taco.
Ingredients (serves 4):
Ground lamb (1lb)
Cucumber (1)
Bell pepper (2)
Grape tomatoes (1 cup)
Avocado (2)
Feta (1 cup)
Kalamata pitted olives (1/2 cup)
Tortillas (8 – assuming 2 per person)
Avocado oil
Za’atar seasoning (1/2 teaspoon)
Cumin (1/2 teaspoon)
Salt
Pepper
Directions:
Quarter the grape tomatoes and set aside
Peel the cucumber and halve it lengthwise, cut each half into 2 spears, then cut it into ¼ inch wide pieces and set aside
Halve the pitted olives and set aside
If the feta is in the form of a block, cut into smaller pieces and set aside
Slice open the avocado and set aside
Dice the bell peppers into ½ inch wide pieces
On a hot skillet, add ½ teaspoon of avocado oil and then add the peppers and sauté for ~10 minutes, until softened, and set aside
On a hot skillet, add ½ teaspoon of avocado oil and then add the ground lamb and season with the za’atar seasoning, cumin, and salt & pepper
Using a wooden spoon or spatula, cook the ground lamb while continuously breaking it into small pieces for ~10-15 minutes, or until completely cooked through
While the lamb is cooking, use the other stove-top burners to char the tortillas by placing them on the open flame for ~1 minute and then continuously flipping
Place all ingredients in serving ware and set up a build-your-own taco bar
Spread the avocado on a tortilla and then top with the ground lamb, cucumbers, tomato, sautéed bell peppers, feta, and olives and enjoy!
Allergen Information:
Gluten Free (depending on taco chosen)
Soy Free
Dairy Free (omit feta)
Garlic & Onion Free
Greek Lamb Tacos