Greek Lamb & Tzatziki Power Tacos with Quick-Pickled Red Onion

Mediterranean flavors meet quick protein power in these hearty lamb tacos. Ground lamb cooks quickly while retaining exceptional juiciness, paired with a Greek yogurt-based tzatziki that adds 8g protein per serving. Quick-pickled red onions cut through richness for balanced, vibrant weekday meals.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb (90% lean)
• 8 small whole wheat tortillas
• 1/2 cup diced English cucumber
• 1 cup fat-free Greek yogurt
• 1 tbsp lemon juice + zest
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 tsp honey
• 1/3 cup crumbled feta
• Fresh dill for garnish
• Salt & pepper to taste

Instructions

1. Quick-pickle onions: Combine sliced onions, red wine vinegar, honey, and pinch of salt in bowl. Set aside.
2. Make tzatziki: Mix Greek yogurt, cucumber, lemon zest, 1 tbsp lemon juice, 1 minced garlic clove, and pinch of salt.
3. Brown lamb: Heat skillet over medium-high. Cook lamb with oregano, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper until crispy (6-8 mins). Drain fat.
4. Warm tortillas: Char tortillas over gas flame or dry skillet for 30 seconds per side.
5. Assemble tacos: Layer lamb on tortillas, top with pickled onions (drained), tzatziki, and feta.
6. Garnish with fresh dill and extra lemon zest.
7. Optional add-ons: Slicered cherry tomatoes or baby spinach.
8. Serve immediately: Best enjoyed warm with extra tzatziki on side.

Chef's Note

For ultra-crispy lamb, avoid overcrowding skillet - cook in batches if needed. Lamb fat adds flavor, but draining excess ensures perfect texture.

Make-Ahead Tips

Store components separately for 3 days: lamb (airtight container), tzatziki (jar), pickled onions (brine). Reassemble when ready.

Substitutions

Ground turkey or beef for lamb / Regular yogurt strained in cheesecloth for tzatziki / Corn tortillas for gluten-free option