Lamb Tacos with Chili-Tzatziki


Greece meets South America in this recipe from East-meets-West chef, Ming Tsai. No stranger to fusion fare, Tsai combines elements of classic Greek cuisine (lamb and tzatziki) with hints of South-of-the-Border cooking (jalapenos and corn tortillas) for a dish that’s the best of both worlds.


Servings: 4


  • 1 tablespoon garlic, minced
  • 1 red onion, minced
  • 1 jalapeno, minced
  • 1/2 teaspoon ground cumin
  • 1 pound ground lamb
  • Juice and zest of 1 lemon
  • 1 tablespoon sriracha
  • 1 cup plain, non-fat Greek yogurt
  • 6 mint leaves, finely sliced
  • 1 cup cucumbers, quarter-inch dice
  • 1/2 head iceberg, finely shredded
  • Kosher salt and freshly ground black pepper to taste
  • 1 package small corn or flour tortillas
  • extra virgin olive oil for cooking


  1. In a large skillet or sauté pan coated lightly with oil, sauté the garlic, onion, jalapeno and cumin until lightly caramelized.
  2. Add in the lamb, season and cook through, about 5 minutes.
  3. Fold in the lemon juice and check for flavor.
  4. Meanwhile mix the sriracha, yogurt, mint, cucumbers and lemon zest together, and season to taste.
  5. Warm the tortillas. Assemble the lamb mixture, lettuce and tzatziki in the tortillas to create the tacos for service.

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