A dinner for the books! Soft shell corn tortillas are piled high with harissa-infused mince & beans, and topped with creamy guacamole. Served alongside a fresh corn, tomato, and spring onion salsa, there is no going wrong with this fabulous tortilla dinner!
Harissa-spiced Lamb Tacos
Harissa-spiced Lamb Tacos
with guacamole, spring onion & corn
Hands on Time: 10 - 20 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Black Beans
- Corn
- Free-range Lamb Mince
- Green Leaves
- Guacamole
- Harissa
- Soft Shell Corn Tortillas
- Sour Cream
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HEY, HARISSA!
Preheat the oven to 80°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until warmed through and starting to crisp, shifting occasionally. Add the harissa and fry for 1 minute, until fragrant, shifting occasionally. Remove from the heat on completion. Season to taste.
TOASTY TORTILLAS
Place the tortillas on a baking tray in a single layer. Pop in the hot oven and bake for 2-3 minutes until warmed through.
LET’S SALSA!
In a bowl, combine the corn, diced tomato, spring onion whites, a drizzle of oil, and seasoning. Loosen the sour cream with water in 5 ml increments until drizzling consistency.
TACO TUESDAY & ANYDAY!
Lay down the toasty tortillas and smear on the guacamole. Top with the green leaves, harissa mince & beans, and the corn salsa. Drizzle over the sour cream and sprinkle with the spring onion greens. Stunning, Chef!
Free-range Lamb Mince - 150g
Black Beans - 60g
Harissa - 10ml
Soft Shell Corn Tortillas - 3
Corn - 50g
Tomato - 1
Spring Onion - 1
Sour Cream - 30ml
Guacamole - 40g
Green Leaves - 20g
HEY, HARISSA!
Preheat the oven to 80°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until warmed through and starting to crisp, shifting occasionally. Add the harissa and fry for 1 minute, until fragrant, shifting occasionally. Remove from the heat on completion. Season to taste.
TOASTY TORTILLAS
Place the tortillas on a baking tray in a single layer. Pop in the hot oven and bake for 2-3 minutes until warmed through.
LET’S SALSA!
In a bowl, combine the corn, diced tomato, spring onion whites, a drizzle of oil, and seasoning. Loosen the sour cream with water in 5 ml increments until drizzling consistency.
TACO TUESDAY & ANYDAY!
Lay down the toasty tortillas and smear on the guacamole. Top with the green leaves, harissa mince & beans, and the corn salsa. Drizzle over the sour cream and sprinkle with the spring onion greens. Stunning, Chef!
Free-range Lamb Mince - 300g
Black Beans - 120g
Harissa - 20ml
Soft Shell Corn Tortillas - 6
Corn - 100g
Tomato - 1
Spring Onions - 2
Sour Cream - 65ml
Guacamole - 80g
Green Leaves - 40g
HEY, HARISSA!
Preheat the oven to 80°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until warmed through and starting to crisp, shifting occasionally. Add the harissa and fry for 1 minute, until fragrant, shifting occasionally. Remove from the heat on completion. Season to taste.
TOASTY TORTILLAS
Place the tortillas on a baking tray in a single layer. Pop in the hot oven and bake for 3-4 minutes until warmed through.
LET’S SALSA!
In a bowl, combine the corn, diced tomato, spring onion whites, a drizzle of oil, and seasoning. Loosen the sour cream with water in 5 ml increments until drizzling consistency.
TACO TUESDAY & ANYDAY!
Lay down the toasty tortillas and smear on the guacamole. Top with the green leaves, harissa mince & beans, and the corn salsa. Drizzle over the sour cream and sprinkle with the spring onion greens. Stunning, Chef!
Free-range Lamb Mince - 450g
Black Beans - 180g
Harissa - 30ml
Soft Shell Corn Tortillas - 9
Corn - 150g
Tomatoes - 2
Spring Onions - 3
Sour Cream - 125ml
Guacamole - 120g
Green Leaves - 60g
HEY, HARISSA!
Preheat the oven to 80°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until warmed through and starting to crisp, shifting occasionally. Add the harissa and fry for 1 minute, until fragrant, shifting occasionally. Remove from the heat on completion. Season to taste.
TOASTY TORTILLAS
Place the tortillas on a baking tray in a single layer. Pop in the hot oven and bake for 3-4 minutes until warmed through.
LET’S SALSA!
In a bowl, combine the corn, diced tomato, spring onion whites, a drizzle of oil, and seasoning. Loosen the sour cream with water in 5 ml increments until drizzling consistency.
TACO TUESDAY & ANYDAY!
Lay down the toasty tortillas and smear on the guacamole. Top with the green leaves, harissa mince & beans, and the corn salsa. Drizzle over the sour cream and sprinkle with the spring onion greens. Stunning, Chef!
Free-range Lamb Mince - 600g
Black Beans - 240g
Harissa - 40ml
Soft Shell Corn Tortillas - 12
Corn - 200g
Tomatoes - 2
Spring Onions - 4
Sour Cream - 170ml
Guacamole - 160g
Green Leaves - 80g
Woolies Products in this dish
