HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Lamb Tacos
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?


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 unit

red onion

2 clove


½ head

cos lettuce leaves

1 unit


1 bunch


½ unit


1 block

feta cheese


1 packet

lamb mince

1.5 sachet

chermoula spice blend

1 packet

Greek-style yoghurt


8 unit

mini flour tortillas


Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat30.6 g
of which saturates11.5 g
Carbohydrate71.6 g
of which sugars14.7 g
Dietary Fibre0 g
Protein50.7 g
Cholesterol0 mg
Sodium1530 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.