A Different Kind Of Taco Recipe
I adore delving into bold, revolutionary flavor profiles when it comes to tacos. That’s why I came up with a “Different Kind of Taco” recipe, one that takes traditional Mexican cooking components and supercharges them with crazy-good Mediterranean spices.
At the heart of these tacos is ground lamb, a taste-transforming protein that also happens to be super healthful; it’s loaded with B vitamins (especially B12), zinc, and several other essential nutrients. I use a blend of spices—ground cumin, smoked paprika, and a touch of cinnamon—that work in perfect harmony with a hint of salt and pepper to get the most out of natural lamb flavors.
I cook the lamb in a little olive oil so it doesn’t dry out, and I add finely chopped onion and garlic for good measure. Tomato paste and harissa deepen the flavor and bring just a little heat.
For toppings, I enjoy the creaminess of Greek yogurt mixed with lemon juice as a tangy dressing. Fresh cilantro, crumbled feta, and pomegranate seeds add freshness and a burst of flavor.
Serving on small corn tortillas keeps it gluten-free and traditional. Finally, avocado slices deliver a boost of healthy fats.
Ingredients
Lamb that is rich in protein and healthy fats, and adds a savory depth.
Olive Oil: Has heart-healthy monounsaturated fats and antioxidants.
Paprika, when smoked, has a taste like nothing else.
It’s not your standard spice; it’s smoky, it’s sweet, and it packs a wallop of flavor.
And when you really want to bring out the big guns, you use it to its full potential and make power plays with your proteins.
Cumin: Spice that is warm and earthy, helps with digestion.
Cinnamon: Contributes a warmth that is aromatic, can assist with regulating blood sugar.
Harissa Paste: Spicy and aromatic, it elevates the overall flavor profile.
Yogurt of the Greek variety: It has a high protein content, and is creamy and tangy.
Feta Cheese: Salty, tangy flavor; abundant in calcium.
Seeds of pomegranate: A sweetness explosion, and antioxidants galore.
Avocado: Full of healthy fats and fiber, with a creamy texture.
Ingredient Quantities
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon harissa paste
- 8 small corn tortillas
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 cup fresh cilantro leaves
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 1 avocado, sliced
Instructions
1. In a large skillet, warm the olive oil over medium heat. Add the lamb and brown it, about 5-7 minutes, breaking it up with a spoon as it cooks.
2. To the skillet containing the lamb, add the diced onion and sauté until the onion is soft and clear, which takes about 4-5 minutes.
3. Add the minced garlic and sauté for an additional minute until it becomes aromatic.
4. Incorporate the cumin, smoked paprika, ground cinnamon, salt, and black pepper into the lamb mixture. Stir to amalgamate and continue cooking for another 2 minutes.
5. Combine the tomato paste and harissa paste with the lamb so that the lamb is completely covered and you can’t see any of the stuff that just went in there. That’s what you’re looking for, visual as well as flavor-wise. Cook this for another 2-3 minutes, letting the heat do the work of making the flavors blend in and become one cohesive dish.
6. As the lamb cooks, heat the corn tortillas in a dry skillet over medium heat. It should take about 30 seconds per side to get them warm and pliable.
7. In a tiny basin, mix the thick Greek yogurt and freshly squeezed lemon juice. Stir until smooth; you want a very smooth and creamy, yet sauce-like, end product. What you’re after here is to create a sauce that is both tangy and creamy.
8. To construct the tacos, put a share of the lamb mixture onto each tortilla.
9. Add a dollop of yogurt sauce to the top of each taco. Add these ingredients to the top of the taco. Crumbled feta cheese. Fresh cilantro leaves. Pomegranate seeds. Avocado slices.
10. Tacos should be served right away, the immediate preferred service time for this burst of flavor and texture in each bite.
Equipment Needed
1. Vast frying pan
2. Spoon, wooden
3. Blade
4. A board for cutting
5. Spoons used to measure ingredients
6. Turners
7. Mixing bowl, small
8. Optional: Citrus Juicer
Stirring sauce requires a spoon.
FAQ
- Q: Can I use a different type of meat instead of lamb?Yes, if you prefer, you can use ground beef or turkey.
- Q: Is there a substitute for harissa paste?If you can’t find harissa, use sriracha or a similar hot sauce, but start with less and adjust to taste.
- Q: Are corn tortillas necessary, or can I use flour tortillas?A: If you prefer, you can use flour tortillas; they might change the texture a bit, but will still be good.
- Q: Can this recipe be made ahead of time?Although this is a quick meal to put together, you can prepare the lamb mixture in advance and store it in the refrigerator for up to 2 days. Just reheat it and assemble the tacos fresh before serving.
- Q: How can I make this dish dairy-free?A: Use a dairy-free yogurt instead of the Greek yogurt, and either omit the feta cheese or use a vegan feta alternative.
- Q: Are there any vegetarian options for this recipe?You may substitute the lamb with crumbled tofu or a plant-based ground meat option.
Substitutions and Variations
Lamb, ground: For a different flavor in the dish, substitute with ground beef or ground turkey.
Harissa paste: For heat and tang, use sriracha or a combination of red pepper flakes, a lot of lemon juice, and a little vinegar.
Sour cream or a dairy-free yogurt can be used as a substitute for Greek yogurt.
Use goat cheese or ricotta for a milder taste if you want to make feta cheese.
Seeds of pomegranate: Substitutes: Diced ripe mango or cranberries. Note: These substitutes do not have the same texture as pomegranate seeds, but they do offer a similar flavor profile and should work well in most recipes calling for pomegranate seeds.