Spicy Harissa Lamb Tacos

Photograph of three lamb tacos arranged on a wooden cutting board with lemon wedges and cucumber slices.

These easy-to-make Harissa Lamb Tacos are perfect for busy weeknights OR for entertaining. Make them tonight and top them with a creamy yogurt-feta sauce, quick pickled onions, crunchy cucumbers and fresh herbs!


For the filling:

1 tablespoon olive oil

1 cup diced onion

2 teaspoons each ground coriander, cumin, and minced fresh garlic

1 teaspoon kosher salt

1 pound ground lamb

1½ tablespoons harissa (1 tablespoon + 1½ teaspoons)

For the yogurt sauce:

1 cup nonfat plain Greek yogurt

¼ cup crumbled feta

2 tablespoons minced fresh mint

1 teaspoon fresh lemon juice

½ teaspoon minced lemon zest

¼ teaspoon minced fresh garlic

Salt and pepper to taste

To Serve:

8 corn tortillas (6-inch), warmed

3 Persian cucumbers, thinly sliced

⅓ cup each fresh cilantro and parsley

Quick pickled red onions

Lemon wedges


For the filling:

Heat oil in a large sauté pan over medium until shimmering. Add onion and cook until translucent, about 5 minutes. Add coriander, cumin, garlic, and salt and cook until fragrant, about 30 seconds.

Add lamb and cook, crushing with a wooden spoon, until cooked through, 5 minutes. Drain off drippings. Stir in harissa and cook 1 more minute.

For the yogurt sauce:

Mix together yogurt, feta, mint, lemon juice, zest, and garlic; season with salt and pepper.

To serve:

Serve ground lamb in corn tortillas, top with yogurt sauce, cucumbers, cilantro, parsley and pickled onions. Serve with lemon wedges.


Equipment you’ll need:

Cooking tips:


Keywords: Harissa, Lamb Tacos, Taco Recipe