A Mermaid's Mentionables: Mexi-Greek Taco Magic

My boyfriend (previously called 'The Merman', who now demands to be called 'The Abyss Walker' because he doesn't want to be associated with that silly scene in Zoolander....) and I have been toying with the idea of doing some sort of Greek Taco or Mexi-Greek fusion dish. Luckily The Abyss Walker is a culinary genius and came up with Mexi-Greek Tacos, one of my new favorite recipes. I cannot say enough good things about this fresh, exotic take on tacos. Because this is a VERY new recipe, we are still messing with the amounts of ingredients, especially for the Mexican Tzatziki...so be prepared to have some left over for sandwiches or wraps the next day (you won't regret it!) Enjoy!

The Abyss Walker and The Mermaid’s Mexi-Greek Fusion Tacos

For Mexican Tzatziki (makes quite a lot):

8oz Greek Yogurt Plain

2 tsp Your favorite hot sauce (we used Cholula Chilli Lime)

1 avocado OR 14 tbsp premade/homemade guacamole (we used store bought)

1/2 jalapeno, minced (whole if you’re brave!)

1 bunch fresh cilantro, minced

For Taco and Filling:

1lb of Lamb chop

Molé dry rub or powder (we used Oxaca)

Adobo

1 tbsp olive oil

Pitas (we used whole wheat)

Extra oil to brush pitas

To top (optional):

Raw red onions

Sliced or cubed tomato

Feta cheese

(there isn't any garlic in the recipe...but its in the picture...for funsies!)

1. Evenly mix Greek Yogurt, Hot Sauce, Cilantro, Jalapeno and Avocado/Guacamole in a medium sized bowl. Chill until ready to serve. If you want your Tzatziki to be spicier, add more jalapeno. If you want it more mild add more yogurt and avocado/guacamole!

When the time comes...(yes, it's as epic as I am making it sound) add AS MUCH of this delicious, magic Tzatziki to your pita as you'd like....I prefer A LOT. I REGRET NOTHING!

2. Season both sides of lamb generously with both adobo and molé dry seasoning

3. Heat large skillet and coat with olive oil

4. Cook lamb for 4 mins each side on medium high until well done (a little pink!)