• Serves: 4
• Prep time: 15 mins
• Cook time: 15 mins

Smashed
Tacos:

• 500g lean ground lamb
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp chilli flakes
• 1/2 cup finely chopped flat-leaf parsley
• 10 mini flour tortillas
• 1 tbsp macadamia oil

Greek
Salad Topping:

• 1 cucumber, diced
• 2 medium tomatoes, diced
• 1/4 red onion, thinly sliced
• 1/4 cup feta, crumbled or in blocks
• 1 tbsp macadamia oil
• 1 tbsp fresh oregano or dried oregano
• Salt and pepper, to taste

1. In a large mixing bowl, combine the ground lamb with the crushed garlic, cumin, coriander, smoked paprika, salt, chilli flakes and parsley. Mix well.
2. Place a heaped tablespoon of the lamb mixture onto each tortilla. Use the back of a spoon to spread it into an even, thin layer, going right to the edges.
3. Heat macadamia oil in a large pan over high heat. Place the tortillas, meat side down, into the pan.
4. Press firmly to “smash” them, using a spatula. Cook for 4 minutes, flip and cook for 30 seconds more.
5. Repeat with remaining tacos.
6. In a bowl, combine the cucumber, tomatoes, red onion and feta. Drizzle with macadamia oil, sprinkle with oregano, and season with salt and pepper.
7. Top each taco with a generous spoonful of the Greek salad, Tzatziki and serve right away.