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.
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.