Moroccan-Spiced Ground Lamb Tacos
These Moroccan-spiced ground lamb tacos are one of my favorite weeknight dinners when I want something that feels special but comes together fast. You get succulent spiced lamb, creamy whipped feta, crunchy cabbage, and bright pickled red onions all wrapped in charred corn tortillas. It’s a fusion meal that brings Moroccan flavors into taco form, and the whole thing can be pulled together in about 30 minutes. Perfect for busy weeknights or casual entertaining when you want to impress without the stress.
Tacos get the Moroccan treatment!
When I set out to come up with a lamb taco, I knew I wanted it to go in a fusion direction.
Classic Moroccan spices are a natural fit and it pairs perfectly with the whipped feta dip, cabbage, and pickled red onion. It’s…
🌶️ Bold & aromatic: The Moroccan spices create incredible depth with cumin, cinnamon, and ginger.
🧀 Creamy & tangy: The whipped lemon feta balances the rich spiced lamb perfectly.
⏰ Quick & easy: Ready in just 30 minutes from start to finish.
🎉 Impressive but effortless: Feels fancy enough for entertaining without the stress.
🥬 Bright & crunchy: Pickled onions and cabbage add fresh contrast to the rich meat.
You’ll also want to try my lamb meatballs or ground turkey taco skillet next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these lamb tacos with feta to the table: ground lamb, sea salt, garlic powder, ground cumin, ground ginger, ground cinnamon, and freshly cracked pepper, red onion, white vinegar (or white balsamic or apple cider vinegar), whipped feta dip, green cabbage (or a bag of angel hair coleslaw for a shortcut), and corn tortillas.
Emily’s Tips & Tricks
- Pro tip: Char your tortillas directly over a gas flame or in a hot dry skillet for 10-15 seconds per side. That slight char adds incredible flavor and makes them more pliable. Don’t skip this step!
- Shortcuts: Use pre-shredded angel hair coleslaw instead of shredding your own cabbage to save time. You can also make the pickled onions and whipped feta a day or two ahead, so all you have to do at dinner time is cook the lamb and assemble.
- Feeding kids without pressure: I would recommend serving the lamb in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food and let everyone build their own tacos. Serve the meal with a few items you know your kids will eat, like refried beans, fruit, or cheese quesadillas.
- Additions: Try adding a drizzle of tzatziki sauce, some crumbled feta on top, fresh mint leaves, or a spoonful of harissa for extra heat. Sliced avocado or guacamole also pairs beautifully with these.
Moroccan Spiced Ground Lamb Tacos
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Cuisine: Mediterranean
Description
These ground lamb tacos with Moroccan spices, whipped feta, and pickled onions are ready in 30 minutes. Easy weeknight dinner the whole family will love!
Ingredients
- 1 lb. ground lamb
- 1 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- freshly cracked pepper
- 1/2 red onion
- white vinegar
- whipped lemon feta
- 1/4 head green cabbage
- 12 corn tortillas
Instructions
- Make pickled red onions. Thinly slice red onion and place into a bowl or small jar, and cover with white vinegar.
- Make whipped lemon feta dip.
- Mix up seasonings in a pinch bowl.
- Heat oil in a stainless steel or nonstick skillet over medium-high heat. Add lamb and break up with a spatula or wooden spoon. Sprinkle with seasonings and stir in. Cook for about 5-7 minutes, until lamb is cooked through. Drain fat if necessary.
- Meanwhile, shred cabbage as thinly as possible and char tortillas over a gas flame or on a hot skillet.
- Assemble tacos. Spread lemon feta onto a tortilla and top with spiced lamb, shredded cabbage, and pickled onions.
Notes
Storage: Store the spiced lamb, whipped feta, pickled onions, and shredded cabbage separately in airtight containers in the refrigerator for 2-3 days. Reheat the lamb in a hot skillet or microwave until warmed through, being careful not to overcook.
Ingredients: Ground lamb is the star here, but you can substitute ground beef, pork, or turkey if needed. For the whipped lemon feta dip, use good-quality block feta cheese and fresh lemon juice, it makes a huge difference. If you can’t find angel hair coleslaw for the cabbage shortcut, regular shredded cabbage from the produce section works great. Corn tortillas give the best flavor (especially when charred), but flour tortillas work too if that’s what you prefer.
Prep ahead: You can make the pickled red onions up to a week ahead and store them in the fridge. The whipped lemon feta can be made 1-2 days ahead. You can also cook the spiced lamb a few hours ahead and reheat it gently before serving.
Tools: A food processor makes the whipped lemon feta incredibly smooth and creamy. A mandoline or sharp knife helps get the cabbage shredded extra thin. If you have a gas stove, you can char the tortillas directly over the flame using tongs; it’s the best method for that authentic charred flavor.
Serving Suggestions
I’ve designed this ground lamb taco recipe to really include everything you need in a meal – protein, fat, carbs, veggies, and FLAVOR (!!!) but here are a few other easy side dish ideas if you want to add more to the meal:
- Arugula Watermelon Salad
- Greek Cucumber Salad
- Lemon Kale Salad
- Air Fryer Broccoli
- Raw Veggies and Greek Yogurt Veggie Dip
- Fresh fruit
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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