HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild Harissa Lamb Tacos
Mild Harissa Lamb Tacos

Mild Harissa Lamb Tacos

with Tomato Salsa & Yoghurt Drizzle

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Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus warming spices. It's the ideal sauce to complement lamb, and with a fresh cherry tomato salsa plus a creamy yoghurt drizzle, these tacos are a burst of flavour in every bite!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes

1 bag


1 unit


1 clove


1 bag

cos lettuce leaves

1 tub

Greek-style yoghurt


1 packet

lamb mince

1 sachet

harissa paste

6 unit

mini flour tortillas


Not included in your delivery

olive oil

2 tsp

vinegar (white wine or red wine)

4 tsp


½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2620 kJ
Fat21.5 g
of which saturates7.2 g
Carbohydrate58.4 g
of which sugars13.9 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium1080 mg
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Quarter the cherry tomatoes. Finely chop the parsley. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce leaves.


In a small bowl, combine the cherry tomatoes, parsley and ½ the red onion. Add the vinegar, drizzle with a little olive oil and season with salt and pepper. Stir well and set aside. TIP: If you don’t like raw onion, omit it from the salsa and cook it all in step 4.


In a small bowl, combine the Greek yoghurt and the water. Season with salt and pepper.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the remaining red onion and cook for 2-3 minutes, or until softened. Add the lamb mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the garlic, the salt and season with pepper. Stir to combine and cook for a further 1 minute or until fragrant. Remove from the heat and stir through the harissa paste.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.


Bring everything to the table. Build your tacos by topping your tortillas with some shredded cos lettuce, harissa lamb, tomato salsa and finishing with a yoghurt drizzle.