Lamb Taco Recipe
Take a break from beef and give these ground lamb tacos a try! Savory spiced lamb is topped with pickled onions, shredded cabbage and creamy queso fresco cheese.
It’s not unusual for us to have tacos twice a week. On Saturday, we’ll make the classic ground beef/cheddar/lettuce/tomato ones that I grew up eating every weekend.
But we have absolutely nothing against another taco night a few days later – maybe mushroom tacos for Meatless Monday or something different for Taco Tuesday.
What if that something different was ground lamb? It’s the star ingredient in my Greek layer dip and Greek lasagna, and also works quite well for tacos, too.
These spiced lamb tacos come together quickly using everyday ingredients like cumin and chili powder. They might convince you to have tacos multiple times a week, too!
Why you will love Ground Lamb Tacos
- It’s a fun but unexpected twist on taco night that brings something new to your table.
- Lamb seems really fancy (and it is!) but these tacos are ready in under 30 minutes, making a lamb dinner possible on a weeknight.
- Lamb has a rich, slightly gamey taste that stands out from traditional taco fillings.
What’ll you need to make this lamb taco recipe:
- ground lamb – you will need 1 pound of ground lamb for four servings of tacos. Buy an extra pack of lamb so you can try my lamb bolognese recipe or mini shepherd’s pies, too.
- herbs and spices – you’ll be using oregano, cumin and chili powder to flavor the meat. You can also use prepared Mexican seasoning or even a spoonful of my dry rub recipe if you’d prefer. Cumin is also one of my favorite spices for Lebanese kafta.
- salt and pepper – more seasoning for the meat.
- orange juice – I like to add the juice of half an orange to the meat mixture for extra flavor and moisture. Zest your orange first and you’ve got a head start on an orange bundt cake for dessert.
- tortillas – more on this below!
- cabbage – I love the crunch and flavor that green cabbage adds to these ground lamb tacos. Red cabbage or lettuce work well, too. Extra green cabbage can be used to make colcannon soup or corned beef egg rolls.
- pickled onions – homemade pickled red onions are so easy to make, and add a tangy, crunchy bite to any kind of taco. Pickling jalapeños are also a great addition.
- cheese – I like crumbly queso freso for this lamb taco recipe, but I’ll discuss an alternative below.
- lime – In my opinion, just about any taco is better when served with a lime wedge for squeezing the juice over the taco. Lemon wedges work too, and you can also make lemon cocktails to go with the tacos!
- hot sauce – optional, if you’d like some extra heat!
Lamb Tacos Recipe Home Chef Tips
- If you own a food processor with a shredding attachment, use it to shred the cabbage! It’s so easy and fast.
- Look for ground lamb with an 80/20 ratio of lean meat to fat. The fat is what keeps the meat juicy and flavorful while cooking.
- Lamb cooks quickly, but can dry out if cooked too long. Watch it carefully and add the orange juice and spices as soon as it’s no longer pink.
Can I use a different cheese for lamb tacos?
Queso fresco is a fresh Mexican cheese with a salty flavor and crumbly texture. I love it for tacos, enchiladas, and crumbled over taco soup recipe crock pot.
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If you can’t find queso fresco, the next best thing for these ground lamb tacos would be crumbled feta! Lamb and feta are a classic Greek flavor combination for good reason. The saltiness of the feta pairs perfectly with the rich flavor of the meat.
If you end up with extra feta on hand, you can try my feta dressing for a salad later in the week.
What kind of tortillas should I use?
I prefer small, street taco-sized corn tortillas for lamb tacos (these are great for steak tostadas, too). If you use larger tortillas, you will probably only need 8 or so.
I warm them up briefly using either the gas flame on my stove, or when I’m feeling ambitious, frying them in hot oil.
You can also use small flour tortillas. Whole wheat tortillas would add fiber and make this lamb taco recipe even healthier.
If you love hard shells, you can use those and make these more of a crunchy lamb taco situation.
What to serve with ground lamb tacos:
Blistered shishito peppers are one of my favorite side dishes for this lamb taco recipe. Although, instead of the Asian-inspired dipping sauce, I serve the peppers simply sprinkled with salt or Tajin (a Mexican seasoning made with ground chili peppers, salt and dehydrated lime juice).
My Mexican street corn salad recipe is another great side for ground lamb tacos (and even my lamb lollipops recipe). And if you wanted, you could use queso fresco or feta in both the tacos and the salad, so you don’t have to buy two types of cheese.
Storing Leftover Mexican Lamb Tacos
If you have leftovers, transfer them to airtight containers (storing the lamb, tortillas and toppings separately) and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days.
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Lamb Tacos
Ingredients
- 1 pound ground lamb
- Juice of 1/2 orange
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 12 street taco-sized corn tortillas warmed
- 1 cup prepared pickled red onions
- 1 cup shredded green cabbage
- ½ cup crumbled queso fresco
- Lime wedges and hot sauce for serving
Instructions
- In large skillet over medium-high heat, cook lamb 8 to 10 minutes or until cooked through, breaking up meat with side of spoon as it cooks. Spoon off and discard excess fat in pan.
- Add orange juice, chili powder, oregano, cumin, salt and pepper to lamb and cook 1 minute or until liquid has evaporated, stirring frequently.
- Divide lamb mixture between tortillas and top with pickled onions, cabbage and queso fresco. Serve with lime wedges and hot sauce.
