Harissa lamb tacos recipe

  • Serves 4
  • 40 mins
  • 466 calories / serving
  • Freezable
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These fiery lamb tacos are served with a cooling cucumber dip. This vibrant family meal is simple to make but impressive to boot. 

  1. Heat the oil in a large frying pan. Add the onion and fry gently for 5 minutes. Stir through the harissa paste and continue to fry for 1 minute, then add the lamb mince and parsnip. Increase the heat and cook until the meat is browned. Stir in the tomatoes and 300ml (1/2 pint) water; season well. Bring to a simmer and cook for 20 minutes.
  2. Meanwhile, for the cucumber dip, combine all the ingredients in a bowl with a little seasoning. Set aside.
  3. Spoon the mince into the warm taco shells along with the lettuce and cherry tomatoes. Serve with the cucumber dip and olives and cheese, if you like.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

The lamb mixture is freezable. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  • Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 tbsp harissa paste
  • 400g (13oz) lamb mince
  • 1 medium parsnip, grated
  • 227g tin chopped tomatoes
  • 8 taco shells, warmed in the oven
  • 2 little gem lettuces, shredded
  • 150g (5oz) cherry tomatoes, quartered
  • 40g (1 1/2oz) pitted green olives, roughly chopped (optional)
  • 125g (4oz) grated Cheddar (optional)
  • For the cucumber dip

  • 1/2 cucumber, deseeded and coarsely grated
  • 1 garlic clove, crushed
  • 250g (8oz) fat-free Greek yogurt
  • ½ lemon or lime, juiced
  • Energy 1955kj 466kcal 23%
  • Fat 24g 35%
  • Saturates 10g 48%
  • Sugars 13g 15%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 32.6g Protein 30.6g Fibre 5.1g


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