Crunchy Za’atar Lamb Tacos
with feta / spicy harissa crema / chili-garlic green beans

Name: Crunchy Za’atar Lamb Tacos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp Parsley, chopped; 1 lb Lamb, ground (sub ground beef); 1 Tbsp Za'atar; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 8 Taco shells, crunchy; 2 oz Arugula; 3 oz Cheese, feta, crumbled; 3/4 cup Yogurt, plain or Greek; 1 Tbsp Harissa (sub any hot sauce; more or less to taste); 2 tsp Lemon juice; 1/4 tsp Paprika; 1 lb Green beans, trimmed; 3 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 1/2 tsp Chili powder; 2 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

These tacos are a total mash-up in which tacos meet Middle Eastern flavors. One bite and we think you'll agree that peppery arugula, rich seasoned lamb, and tangy feta were destined to be served in a crunchy taco shell.

Proteins

Ground meat

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Crunchy Za’atar Lamb Tacos:

Parsley - 1 Tbsp , chopped
Lamb, ground - 1 lb (sub ground beef)
Za'atar - 1 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Taco shells, crunchy - 8
Arugula - 2 oz
Cheese, feta - 3 oz , crumbled

Spicy Harissa Crema:

Yogurt, plain or Greek - 3/4 cup
Harissa - 1 Tbsp (sub any hot sauce; more or less to taste)
Lemon juice - 2 tsp
Paprika - 1/4 tsp

Chili Garlic Green Beans:

Green beans - 1 lb , trimmed
Garlic - 3 cloves , chopped
Oil, cooking - 1 Tbsp
Chili powder - 1/2 tsp
Lemon juice - 2 tsp

Prep

Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make crema - Whisk together yogurt, harissa, lemon juice (portion for crema), and paprika. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 2 days ahead)
Season lamb - Combine lamb with za’atar, salt, and pepper. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
Heat a large skillet or wok over medium-high heat. Add oil (portion for green beans) and then green beans to heated oil. Saute for 10 to 12 minutes, until browned and blistered (cover with a lid to help speed the cooking process along).
In the last minute of cooking, add garlic, chili powder, and some salt to green beans and stir until fragrant. Remove from heat and squeeze lemon juice (portion for green beans) over top. Set green beans aside, covered. Return pan to heat.
To heated pan, add oil (portion for lamb). Add lamb and saute for 5 to 7 minutes until browned.
Remove lamb from heat and stir in parsley. Season to taste with more salt and pepper.
Place taco shells on a sheet pan (or you can place them directly on the oven rack) and toast just until warm and crisp, 2 to 5 minutes (watch closely to prevent burning).
Fill taco shells with lamb, arugula, and feta. Top with crema.
Serve tacos with green beans on the side. Enjoy!

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