Chermoula Lamb Tacos
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Chermoula Lamb Tacos

Chermoula Lamb Tacos

with Greek Salad & Lemon Yoghurt

Greek salad in a taco? Yep, we did it. This fancy feast is as outrageous as it sounds, but only in the best way possible. Featuring succulent Moroccan-spiced lamb, a Mediterranean salad with crumbly feta and a drizzle of lemon yoghurt, all wrapped up in a soft tortilla. Tempted for a taste yet?

Allergens:
Milk
Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

tomato

1 unit

cucumber

1 unit

onion

2 clove

garlic

½ head

Cos Lettuce Leaves

1 unit

carrot

1 bunch

mint

½ unit

lemon

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 packet

lamb mince

1.5 sachet

chermoula spice blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

8 unit

Mini Flour Tortillas

(Contains Gluten(Wheat); )

Not included in your delivery

olive oil

¼ tsp

salt

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3320 kcal
Fat30.6 g
of which saturates11.5 g
Carbohydrate71.6 g
of which sugars14.7 g
Dietary Fibre0 g
Protein50.7 g
Cholesterol0 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Cooking Steps

GET PREPPED
1

Finely chop the tomato and cucumber. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Roughly chop the cos lettuce (see ingredients list). Grate the carrot (unpeeled). Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.

MAKE THE GREEK SALAD
2

In a medium bowl combine olive oil (1 tbs for 2 people/ 2tbs for 4 people) with the tomato, cucumber, 1/2 the onion and 1/2 the mint. TIP: If you don’t like raw onion, omit it from the salad and cook it all in step 3. Crumble in the feta and season to taste with salt and pepper.

COOK THE LAMB
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and the remaining onion and cook, stirring until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the chermoula spice blend (see ingredients list), garlic, remaining mint, the salt and season with pepper. Stir to combine and cook until fragrant, 1-2 minutes.

MAKE THE LEMON YOGHURT
4

While the lamb is cooking, combine the Greek yoghurt, a generous squeeze of lemon juice and the lemon zest in a small bowl. Season with salt and pepper.

HEAT THE TORTILLAS
5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

SERVE UP
6

Bring everything to the table to serve. Build your tacos by topping your tortillas with some chopped cos lettuce, chermoula lamb, Greek salad and a drizzle of lemon yoghurt. Serve with any remaining lemon wedges on the side.