Cast Iron

Lamb, Arugula and Feta Taco

March 31, 2014
1 Ratings
  • Serves 4
What You'll Need
  • 8 (6-inch) corn tortillas
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 pound ground lamb
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons fresh lemon juice, plus wedges for serving if desired
  • 1/2 cup crumbled feta
  • 1 cup baby arugula
  1. Char tortillas: if using a gas stove, place tortillas directly on stove above flame; cook, turning once, until tortillas puff and char in spots, 2 to 3 minutes total. (If using electric or induction stove, heat a large cast iron skillet over high heat until very hot; scatter water over tortillas using fingertips and cook tortillas in dry skillet until puffed and charred in spots, as if over gas flame in instructions above.) As tortillas become charred, enfold and stack tortillas in a clean kitchen towel.
  2. Heat oil in a large skillet over medium-high. Add garlic, coriander and cayenne and cook 1 minute. Stir in lamb and cook, breaking up meat with a wooden spoon, until crispy and browned, 6 to 8 minutes. Season with salt, pepper and lemon juice. Divide meat among tortillas and top with feta and arugula.

See what other Food52ers are saying.

  • Ntailleart
  • NatWhit
  • wendy burna
    wendy burna
  • Regine
  • marissa wertheimer
    marissa wertheimer
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

8 Reviews

Ntailleart August 1, 2014
I dressed the greens as suggested and these were a hit. I think next time I would increase the seasonings on the lamb- they came across as more subtle than I typically do.
NatWhit April 28, 2014
I agree the tacos were a little dry, so I added a bit of plain greek yogurt-- perfect! My husband requested that we make these weekly. Thanks for the idea, Caroline!
wendy B. April 17, 2014
Try with a creamy horseradish or some juice from the pan.
Regine April 16, 2014
Same thing with me FTM. I made this for dinner last night. It was very good and tasty, but a but on the dry side. Usually when tacos are filled, there is a bit of "wetness" in them in the form of i.e. salsa, sour cream, beans, etc. Maybe this is what I missed in mine. Next time, I may like you add a bit of vinaigrette or dressing to the greens just to provide some wetness.
ftm April 16, 2014
The flavors were absolutely great! Even with ground lamb being so pricey it was still a budget dinner because so few ingredients.

It came out a little tiny bit dry for me. It's possible I abused my lamb and dried it out, or that my tortillas were thick - I might just try dressing the greens next time.
Regine April 14, 2014
Bought ingredients. Making them for dinner tomorrow. But tonight I warmed a few corn tortillas on my gas stove as instructed to try with some leftover salmon; and, boy, the idea of warming tortillas this way is great. Love the "charred" taste.
wendy B. April 14, 2014
My boyfriend loves it with duck
marissa W. April 14, 2014
Mmm, just back from Dallas where I luxuriated in Velvet Taco's fried oyster version. Since moving to San Francisco 18 years ago I can never get my jones for mexican food satisfied. Can't wait to try these!