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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Harissa-spiced Lamb Tacos?
The preparation time for Harissa-spiced Lamb Tacos with guacamole, spring onion & corn is between 10 and 20 minutes.
What is the total time required to make Harissa-spiced Lamb Tacos with guacamole, spring onion & corn?
The total time required to make Harissa-spiced Lamb Tacos with guacamole, spring onion & corn is between 20 and 35 minutes.
How many servings does Harissa-spiced Lamb Tacos provide?
4 servings
What are the main ingredients in Harissa-spiced Lamb Tacos?
Black Beans, Corn, Free-range Lamb Mince, Green Leaves, Guacamole, Harissa, Soft Shell Corn Tortillas, Sour Cream, Spring Onion, Spring Onions, Tomato, Tomatoes
What is the nutritional information of Harissa-spiced Lamb Tacos?
Calories: 1196, Carbs: 108 grams, Fat: grams, Protein: 58.7 grams, Sugar: 16.6 grams, Salt: 1585 grams
How do I prepare Harissa-spiced Lamb Tacos?
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!
What should be prepared from my kitchen to make Harissa-spiced Lamb Tacos?
Black Beans, Corn, Free-range Lamb Mince, Green Leaves, Guacamole, Harissa, Soft Shell Corn Tortillas, Sour Cream, Spring Onion, Spring Onions, Tomato, Tomatoes
How many calories does Harissa-spiced Lamb Tacos have?
1196 calories
How much fat content does Harissa-spiced Lamb Tacos have?
grams
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