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!
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Ingredients
For the filling:
1tablespoonolive oil
1cupdiced onion
2teaspoonsground coriander
2teaspoonsground cumin
2teaspoonsminced garlic
kosher salt and black pepper
1poundground lamb
1½tablespoonsharissa(1 tablespoon + 1½ teaspoons)
For the yogurt sauce:
1lemon, zested and cut into wedges
1cupplain Greek yogurt
¼cupcrumbled feta
2tablespoonsminced fresh mint
¼teaspoonminced fresh garlic
To Serve:
8(6-inch)corn tortillas,warmed
3Persian cucumbers,thinly sliced
⅔cupfresh cilantro and/or parsley(I like a mix of the two)
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 1 teaspoon kosher 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.
Yogurt Sauce
Juice 1 or two lemon wedges to get 1 teaspoon lemon juice (reserve the remaining wedges for serving). Mix together 1 teaspoon lemon juice, ½ teaspoon lemon zest, yogurt, feta, mint, and ¼ teaspoon garlic; season with salt and pepper to taste.
To Serve
Serve ground lamb in corn tortillas, top with yogurt sauce, cucumbers, cilantro, parsley and pickled onions. Serve with lemon wedges.
Notes
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.
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