Harissa lamb tacos recipe
These fiery lamb tacos are served with a cooling cucumber dip. This vibrant family meal is simple to make but impressive to boot.
See method- Serves 4
- 40 mins to cook
- 466 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 tbsp harissa paste
- 400g lamb mince
- 1 medium parsnip, grated
- 227g tin chopped tomatoes
- 8 taco shells, warmed in the oven
- 2 little gem lettuces, shredded
- 150g cherry tomatoes, quartered
- 40g pitted green olives, roughly chopped (optional)
- 125g grated Cheddar (optional)
For the cucumber dip
- ½ cucumber, deseeded and coarsely grated
- 1 garlic clove, crushed
- 250g fat-free Greek yogurt
- ½ lemon or lime, juiced
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Shop ingredientsEach serving contains
- Energy
- 1955kJ 466.0kcal
- Fat
- 24g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 32.6gProtein 30.6gFibre 5.1g
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- Heat the oil in a large frying pan. Add the onion and fry gently for 5 mins. Stir through the harissa paste and continue to fry for 1 min, then add thelambmince and parsnip. Increase the heat and cook until the meat is browned. Stir in thetomatoesand 300ml water; season well. Bring to a simmer and cook for 20 mins.
- Meanwhile, for the cucumber dip, combine all the ingredients in a bowl with a little seasoning. Set aside.
- Spoon the mince into the warm taco shells along with the lettuce and cherry tomatoes. Serve with the cucumber dip and olives and cheese, if you like.
- See more Lamb mince recipes
The lamb mixture is freezable. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
