Mediterranean Inspired Lamb Tacos

I randomly had a craving for the Armenian dish Lahmajun, which is essentially a thin piece of dough with minced meat, spices, etc. but wanted to make a healthified version with what I already had in my fridge. I was introduced to this dish a few years ago by a friend and remember thinking it was so simple yet so genius and delicious! This experimental version of the recipe has easily turned into my new favorite. I added Mediterranean ingredients, giving it a little twist while keeping it simple because that’s what I do best. Give it a try and let me know how you like it in the comments below!

*This recipe makes about 4 tacos

What you’ll need for the tacos:

• I used Siete almond flour tortillas, but you can use whatever soft shell tacos or tortillas you have available

• 1/2 lb ground lamb

• 1/3 yellow onion, minced

• 1/4 cup fresh parsley, chopped

• 5-7 fresh mint leaves, chopped

• 1 tsp smoked paprika (could also use regular paprika)

• 1 tsp garlic powder

• 2 tbsp avocado oil

What you’ll need for the tzatziki:

• 1 single serving of full fat Greek yogurt

• 1 Persian (or small) cucumber, minced or chopped very fine

• 1/2 lemon, squeezed

• 3-4 fresh mint leaves, chopped

• 2 stalks fresh dill, chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil

• Salt & dried oregano to taste

For the tacos:

• In a medium skillet, heat avocado oil and add onion. Sauté until translucent for about 3 minutes then add the ground lamb. Using a rubber spatula, break up the meat until almost cooked through and add the fresh parsley and mint. Add paprika and garlic powder and continue to mix with the spatula until everything is cooked through. Set aside.

• In a clean skillet, heat up the soft shell tacos.

For the tzatziki:

• Combine all ingredients in a bowl and stir well. This dip can be refrigerated for up to 5 days in tupperware.

To make the tacos:

• Lay a tortilla or soft taco shell on a plate. Spread tzatziki and layer with the ground lamb. That’s it! Enjoy!! xx