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.
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Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 tsp ground coriander
- 450g British lean lamb mince
- 4 tbsp rose harissa
- 100g sultanas
- 8 taco shells
- 80g feta
- 1 small avocado, sliced
- 4 little gem lettuces, roughly chopped
To serve (optional)
- Sliced green chilli
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Method
- Heat the oven to 220°C/200°C fan/gas 7. In a large frying pan, heat 1 tbsp of the oil over a medium heat. Add the onion and fry for 5 minutes until starting to soften. Add the ground coriander and fry for a few minutes, then stir in the lamb mince.
- Turn up the heat and fry the mince, stirring regularly, until browned and beginning to crisp (about 5 minutes). Stir in the harissa and sultanas. Cook for another 5 minutes until the mince has cooked through, then taste and season.
- Divide the mixture among the taco shells and arrange them carefully on a baking sheet lined with non-stick baking paper. Crumble over the feta, then bake for 10 minutes.
- Meanwhile, mix together the avocado and lettuce in a bowl, drizzle with the rest of the rapeseed oil and season to taste. Serve the tacos straight from the oven, scattered with chilli (if you like a bit of heat), with the salad on the side.
Nutrition
- 580kcals Calories
- 4.3g (10g saturated) Fat
- 28.9g Protein
- 36.7g (21.1g sugars) Carbs
- 4.4g Fibre
- 1.1g Salt
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