Harissa lamb tacos recipe

By Lucy Williams

  1. Serves 2
  2. Takes 5 minutes to make, 25 minutes to cook
  3. Rating

If you're looking for a quick and easy midweek meal, try these hot Mexican harissa lamb-filled tacos.

tried and tested
Harissa lamb tacos


  1. 1 tbsp olive oil
  2. 250g good-quality lamb mince
  3. 1 small red onion, finely chopped
  4. 1 heaped tbsp Belazu Rose Harissa, or similar
  5. 1 lime, cut into quarters
  6. 4 Old El Paso Taco Shells (widely available), or similar
  7. Small bunch of fresh mint, chopped, plus a few small leaves
  8. 200g Rachel’s Organic Greek Style Natural Yogurt, or similar
  9. 1 little gem lettuce, shredded
  10. Handful of green olives to serve


  1. 1. Heat 1 tbsp olive oil in a large frying pan, add the lamb mince and season well. Fry, breaking up with a wooden spoon, for 5 minutes over a medium-high heat. Stir in the onion and fry for another 5 minutes, stirring, until the lamb is nicely browned and the onion is softened. Stir through the harissa and cook for a couple more minutes, then pour over 350ml water and simmer for 10 minutes until sticky. Squeeze over 2 of the lime quarters.
  2. 2. Meanwhile, heat 4 taco shells according to the pack instructions and stir the chopped mint into the yogurt. Spoon the harissa lamb into warmed taco shells and top with shredded lettuce. Serve with the mint yogurt, olives and remaining lime wedges, and sprinkle over a few whole mint leaves to garnish.

Chef's tip

To make the mince go further in this recipe, add a small can of kidney beans when you add the harissa.


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