Harissa-spiced lamb tacos
- October 2017
- Serves 4
- Hands-on time 30 min
Our spicy harissa-spiced lamb tacos – served with an avocado salad – are a great midweek meal that’s ready in just 30 mins.
Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.
- 4.3g (10g saturated)
- 36.7g (21.1g sugars)
If you have a lemon to hand, squeeze half over the salad with a drizzle of oil (step 4). Next time, serve the filling in flatbreads with yogurt and a squeeze of lemon. You can also stir in some cooked rice or beans to stretch the filling. This would also taste great made with beef mince.
Cook the meat 24 hours ahead, keep covered in the fridge and reheat in the microwave or a pan until piping hot.
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