Serves 8
Directions
- 1In a bowl, mix the ground lamb with cumin, coriander, chili, and salt until evenly combined.
- 2Place a tortilla on a cutting board. Scoop a portion of lamb (about the size of a large golf ball) onto it and gently press it into a thin, even layer, spreading it almost all the way to the edges.
- 3Repeat with remaining tortillas.
- 4Stack the tortillas meat-side up with square sheets of parchment paper between each one.
- 5Slide the stack into a zip-top freezer bag, seal, and freeze flat.
- 6To cook, pull one taco from the freezer and let it thaw for 5–10 minutes while your pan heats.
- 7Heat a skillet over medium-high with a little oil.
- 8Place the taco meat-side down and cook for about 5 minutes, until deeply golden and cooked through.
- 9Flip and cook the tortilla side for 1–2 minutes, just until warm and slightly crisp.
- 10Top with chickpea, cilantro, pickled red onion and Greek yogurt.
- 11For the sumac marinated onions, toss the sliced red onion, lemon juice, sumac, and a pinch of salt together in a deli container.
Ingredients
- 1 lb ground lamb
- 1 tsp cumin
- 1 tsp coriander
- 0.25 tsp aleppo chili or cayenne
- 2 tsp salt
- 8 flour tortillas
- olive oil
- labneh or greek yogurt (or cottage cheese)
- fresh cilantro
- chickpeas (roasted with same spices as the lamb or raw)
- 1 red onion, thinly sliced
- 0.25 juice of lemon
- 2 tbsp sumac
- 1 pinch salt
Equipment
freezerparchment paperzip-top freezer bagbowlcutting boardskilletdeli container
Tips
- The sumac & lemon marinated onions get better as they sit and last in the fridge for 2 weeks.
- The frozen tacos keep beautifully for about a month and cook straight from frozen.
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