I recently discovered "lamb flank steak", in the meat section at the grocer. These were packaged, just a few thin slices per pack. Perfect for tacos, I thought! And they were.
This is not a recipe, so much as a suggestion.
Heat some oil in a non-stick skillet over medium-high heat. Sauté the lamb on both sides until seared on the outside and slightly pink within. Cooking time will depend on the thickness of the meat. My slices were 1/8" to 1/4" thick, and took about six minutes total. Remove meat to a plate and cover with foil to keep warm.
Add more oil to pan if necessary, to heat corn tortilla(s). I cook one side briefly, and I like the outside of tortilla to be a little crispy.
Tear the cooked lamb into strips and place in tortilla.
Top with fresh cilantro, crumbled feta cheese, sliced acocado and tomato. Pour on any juices from cooked lamb that have collected on plate.