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Tzatziki Tacos

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This fresh take on tacos blends your favorite Greek food flavors in a family friendly and easy to make dinner.

Tzatziki Tacos

  • Yield: 3-4


  • 1 ½ pounds lamb shoulder chops
  • ½ cup beef stock
  • 1 cup diced Roma tomatoes
  • 1 cup peeled, diced cucumber
  • ½ cup crumbled feta
  • ¼ cup chopped Kalamata olives
  • ½ cup plain, Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon lemon juice
  • 10 yellow soft corn tortillas (~6 inch diameter)


  1. Place the lamb and beef stock in a 4 quart slow cooker and cook on high for 4 hours.
  2. While the lamb is cooking, prepare the tzatziki salad. Place the tomatoes, cucumbers, feta, and olives in a large bowl. Add the yogurt, dill, garlic, and lemon juice and stir to coat and mix well. Refrigerate until ready to serve the tacos.
  3. After the required cooking time, remove the lamb from the slow cooker. Then, remove the bones and fat from the lamb and shred the remaining meat; set the meat aside and keep warm.
  4. Lightly toast the corn tortillas on both sides in a non-stick skillet. To serve, evenly divide the lamb between the tortillas, and top with the tzatziki salad. Serve immediately.

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