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Chermoula Lamb Tacos

Chermoula Lamb Tacos

with Greek Salad & Lemon Yoghurt

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Greek salad in a taco? Yep, we did it. This fancy feast is as outrageous as it sounds, but only in the best way possible. Featuring succulent Moroccan-spiced lamb, a Mediterranean salad with crumbly feta and a drizzle of lemon yoghurt, all wrapped up in a soft tortilla. Tempted for a taste yet?

Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

tomato

1 unit

cucumber

1 unit

red onion

2 clove

garlic

½ head

cos lettuce leaves

1 unit

carrot

1 bunch

mint

½ unit

lemon

1 block

feta cheese

(ContainsMilk)

1 packet

lamb mince

1.5 sachet

chermoula spice blend

1 packet

Greek yoghurt

(ContainsMilk)

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3320 kJ
Fat30.6 g
of which saturates11.5 g
Carbohydrate71.6 g
of which sugars14.7 g
Protein50.7 g
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the tomato and cucumber. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Roughly chop the cos lettuce (see ingredients list). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.

2

In a medium bowl combine olive oil (1 tbs for 2 people/ 2tbs for 4 people) with the tomato, cucumber, 1/2 the onion and 1/2 the mint. TIP: If you don’t like raw onion, omit it from the salad and cook it all in step 3. Crumble in the feta and season to taste with salt and pepper.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and the remaining onion and cook, stirring until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the chermoula spice blend (see ingredients list), garlic, remaining mint, the salt and season with pepper. Stir to combine and cook until fragrant, 1-2 minutes.

4

While the lamb is cooking, combine the Greek yoghurt, a generous squeeze of lemon juice and the lemon zest in a small bowl. Season with salt and pepper.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

6

Bring everything to the table to serve. Build your tacos by topping your tortillas with some chopped cos lettuce, chermoula lamb, Greek salad and a drizzle of lemon yoghurt. Serve with any remaining lemon wedges on the side.