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

Spicy Harissa Lamb Tacos

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 tacos (2 ¼ cups lamb filling + 1 cup yogurt sauce) 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Mexican/Middle Eastern


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:

  • Large sauté pan (with lid for draining meat)

Cooking tips:

  • Don’t forget to drain the meat before adding in the harissa (you’ll drain off about ⅓ cup of grease)! Ground lamb can be quite fatty, draining the meat ensures your tacos won’t be greasy!
  • 1½ tablespoons (1 tablespoon + 1½ teaspoons) of harissa was the perfect amount of spice for me. If you’re sensitive to heat, start with 1 tablespoon. If you love it, try using 2 tablespoons. 


  • Calories: 412
  • Sugar: 6g
  • Sodium: 790mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 83mg

Keywords: Harissa, Lamb Tacos, Taco Recipe