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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!

Allergens:MilkGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

1 bag

parsley

1 unit

onion

1 clove

garlic

1 bag

cos lettuce leaves

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

lamb mince

1 sachet

harissa paste

6 unit

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

2 tsp

vinegar (white wine or red wine)

4 tsp

water

½ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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

6

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.