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

Active: 40 min Total: 40 min
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.


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 and gluten-free - 8 (sub gluten-free, taco-sized corn tortillas)
  • 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


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

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  1. Heat oven to 400F / 204C.
  2. 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).
  3. 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.
  4. To heated pan, add oil (portion for lamb). Add lamb and saute for 5 to 7 minutes until browned.
  5. Remove lamb from heat and stir in parsley. Season to taste with more salt and pepper.
  6. 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).
  7. Fill taco shells with lamb, arugula, and feta. Top with crema.
  8. Serve tacos with green beans on the side. Enjoy!



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