Happy National Taco Day!!! If you haven’t noticed, I am a Taco addict (see my list of favorites below!) and these are some AMAZING tacos if there ever were some!

Greek TacosTotally out there in the realm of what I could put in a corn tortilla and call a taco, these GREEK TACOS are an intoxicating blend of cinnamon scented ground lamb, fresh herbs, garlicky chickpeas and fresh cucumber and tomato salad. So it’s kind of like all the regular elements (ground meat, beans and fresh topping with onions) But substantially more exciting! Greek Tacos

 

We were actually laid up all weekend. Remember when I said that one kid was down and so I ran out and got a flu shot? Turns out I went and got a flu shot on top of the STREP THROAT that I didn’t realize I had. So, I am sure that you can imagine that my immune system reeeeaaaally enjoyed that. Pia and I finally got antibiotics on Saturday afternoon, so things are better- but I definitely spent most of the weekend sleeping or wishing I was sleeping.

 

Greek Tacos

But here we are on Monday and I am feeling much better just in time for Monday Night Football and watching the Seahawks clean Detroit’s Clock. (fingers crossed!!) Since it is also National Taco Day, I think it is a clear sign that we have tacos for football. And these are just what I am going to be making- I think Pete will be pleasantly surprised ☺ Greek Tacos Other delicious Taco recipes that you might want to try! Plum Hoisin Glazed Pork Tacos Peach Chipotle Chicken Tacos Grilled Halibut Tacos with Watermelon Salsa Kitchen Sink Tacos  Cornmeal Crusted Halibut Tacos with Mango Slaw Mulligatawny Turkey Tacos Bahn Mi Tacos with Spicy Sriracha Honey Sauce Lobster Tacos with Cilantro Green Onion Sauce Fresh Corn and Zucchini Tacos Thai Shrimp Tacos Braised Chicken Tacos Chipotle Shrimp Tacos Asian Salmon Tacos Crispy Fried Fish Tacos Fried Avocado Tacos   ****I know that this is not a printable format- I am dealing with a glitch in the system and will fix it ASAP! GREEK TACOS Pickled Red Onions: 1 red onion, thinly sliced into rounds 2/3 cup rice wine vinegar ½ cup sugar 1 teaspoon kosher salt   Chickpeas: 1 (14 ounce) can chickpeas, rinsed and drained 3 tablespoons olive oil 2 tablespoon red wine vinegar 2 cloves garlic, minced 1 red fresno chili, thinly sliced 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh parsley leaves kosher salt   Salad: 1 cup chopped seedless cucumbers 1 cup chopped tomato or halved cherry tomatoes 1 tablespoon fresh lemon juice 2 tablespoons olive oil kosher salt   Lamb: 3 tablespoons olive oil 1 yellow onion, finely diced 3 cloves garlic, minced 1 pound ground lamb ½ teaspoon ground cinnamon ½ cup minced fresh mint leaves ½ cup minced fresh parsley leaves kosher salt   12 corn tortillas   For the Onions: In a small pot, add the vinegar and the sugar and salt and simmer for 1-2 minutes until the sugar is melted and dissolved. Add the very thinly sliced red onion and remove from the heat and set aside with a lid on the pot. For the Chickpeas: Combine the ingredients and stir well. Season to taste with kosher salt and set aside. For the Salad: Combine the ingredients and stir well. Season to taste with kosher salt. For the Lamb: in a skillet or heavy pan add the olive oil over medium heat and add the onion. Saute for 3 minutes stirring often and then add the garlic. Cook for one more minute and then add the lamb, breaking it up with a wooden spoon while cooking. Add the cinnamon and cook until the lamb is just cooked through, about 5 minutes total. When the lamb is cooked through remove the pan from the heat and stir in the fresh mint and parsley. Season to taste with kosher salt. In a dry pan, or over an open gas flame heat the corn tortillas until hot. Top each tortilla with a scoop of lamb, a scoop of chickpeas and a scoop of the salad and then top with pickled red onions. Serve hot! Preparation Time: 20 minutes Cook Time: 10 minutes Servings: (12 tacos) 4-6 people  

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Happy National Taco Day!!! If you haven’t noticed, I am a Taco addict (see my list of favorites below!) and these are some AMAZING tacos if there ever were some!

Greek TacosTotally out there in the realm of what I could put in a corn tortilla and call a taco, these GREEK TACOS are an intoxicating blend of cinnamon scented ground lamb, fresh herbs, garlicky chickpeas and fresh cucumber and tomato salad. So it’s kind of like all the regular elements (ground meat, beans and fresh topping with onions) But substantially more exciting! Greek Tacos

 

We were actually laid up all weekend. Remember when I said that one kid was down and so I ran out and got a flu shot? Turns out I went and got a flu shot on top of the STREP THROAT that I didn’t realize I had. So, I am sure that you can imagine that my immune system reeeeaaaally enjoyed that. Pia and I finally got antibiotics on Saturday afternoon, so things are better- but I definitely spent most of the weekend sleeping or wishing I was sleeping.

 

Greek Tacos

But here we are on Monday and I am feeling much better just in time for Monday Night Football and watching the Seahawks clean Detroit’s Clock. (fingers crossed!!) Since it is also National Taco Day, I think it is a clear sign that we have tacos for football. And these are just what I am going to be making- I think Pete will be pleasantly surprised ☺ Greek Tacos Other delicious Taco recipes that you might want to try! Plum Hoisin Glazed Pork Tacos Peach Chipotle Chicken Tacos Grilled Halibut Tacos with Watermelon Salsa Kitchen Sink Tacos  Cornmeal Crusted Halibut Tacos with Mango Slaw Mulligatawny Turkey Tacos Bahn Mi Tacos with Spicy Sriracha Honey Sauce Lobster Tacos with Cilantro Green Onion Sauce Fresh Corn and Zucchini Tacos Thai Shrimp Tacos Braised Chicken Tacos Chipotle Shrimp Tacos Asian Salmon Tacos Crispy Fried Fish Tacos Fried Avocado Tacos   ****I know that this is not a printable format- I am dealing with a glitch in the system and will fix it ASAP! GREEK TACOS Pickled Red Onions: 1 red onion, thinly sliced into rounds 2/3 cup rice wine vinegar ½ cup sugar 1 teaspoon kosher salt   Chickpeas: 1 (14 ounce) can chickpeas, rinsed and drained 3 tablespoons olive oil 2 tablespoon red wine vinegar 2 cloves garlic, minced 1 red fresno chili, thinly sliced 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh parsley leaves kosher salt   Salad: 1 cup chopped seedless cucumbers 1 cup chopped tomato or halved cherry tomatoes 1 tablespoon fresh lemon juice 2 tablespoons olive oil kosher salt   Lamb: 3 tablespoons olive oil 1 yellow onion, finely diced 3 cloves garlic, minced 1 pound ground lamb ½ teaspoon ground cinnamon ½ cup minced fresh mint leaves ½ cup minced fresh parsley leaves kosher salt   12 corn tortillas   For the Onions: In a small pot, add the vinegar and the sugar and salt and simmer for 1-2 minutes until the sugar is melted and dissolved. Add the very thinly sliced red onion and remove from the heat and set aside with a lid on the pot. For the Chickpeas: Combine the ingredients and stir well. Season to taste with kosher salt and set aside. For the Salad: Combine the ingredients and stir well. Season to taste with kosher salt. For the Lamb: in a skillet or heavy pan add the olive oil over medium heat and add the onion. Saute for 3 minutes stirring often and then add the garlic. Cook for one more minute and then add the lamb, breaking it up with a wooden spoon while cooking. Add the cinnamon and cook until the lamb is just cooked through, about 5 minutes total. When the lamb is cooked through remove the pan from the heat and stir in the fresh mint and parsley. Season to taste with kosher salt. In a dry pan, or over an open gas flame heat the corn tortillas until hot. Top each tortilla with a scoop of lamb, a scoop of chickpeas and a scoop of the salad and then top with pickled red onions. Serve hot! Preparation Time: 20 minutes Cook Time: 10 minutes Servings: (12 tacos) 4-6 people  

Recipe by Heather Christo (http://heatherchristo.com)