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!
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)
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
8 corn tortillas (6-inch), warmed
3 Persian cucumbers, thinly sliced
⅓ cup each fresh cilantro and parsley
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.
Mix together yogurt, feta, mint, lemon juice, zest, and garlic; season with salt and pepper.
Serve ground lamb in corn tortillas, top with yogurt sauce, cucumbers, cilantro, parsley and pickled onions. Serve with lemon wedges.
Keywords: Harissa, Lamb Tacos, Taco Recipe