Smoky Harissa Lamb Tacos with Zesty Pickled Red Onions

Name: Smoky Harissa Lamb Tacos with Zesty Pickled Red Onions
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 pounds lamb shoulder (cut into small cubes); 3 tablespoons harissa paste; 2 tablespoons olive oil; 8 small corn tortillas (warmed); 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 large red onion (thinly sliced); 1/2 cup apple cider vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 cup water (boiling)

StandardMexicanDinnerBoldStreet-FoodGlobal-Flavors

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

These smoky lamb tacos are infused with bold harissa flavors and topped with zesty pickled red onions, offering a global street food experience that's both adventurous and satisfying.

Macronutrients per serving

135

grams

Protein

45.0g 33%

Fat

40.0g 30%

Carbs

50.0g 37%

Rich in nutrients

🔺 Iron

15% DV

Supports red blood cell production

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for vision and immune health

💧 Omega-3

5% DV

Supports heart health

🔺 Calcium

10% DV

Supports bone health

Ingredients

Main Ingredients

1 1/2 pounds lamb shoulder cut into small cubes
3 tablespoons harissa paste
2 tablespoons olive oil
8 small corn tortillas warmed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Zesty Pickled Red Onions

1 large red onion thinly sliced
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 cup water boiling

Instructions

1 In a bowl, combine harissa paste, olive oil, smoked paprika, ground cumin, salt, and black pepper to create a marinade.
2 Add the lamb cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3 While the lamb marinates, prepare the pickled red onions. Place sliced red onions in a heat-proof bowl.
4 In a saucepan, bring apple cider vinegar, sugar, salt, and water to a boil. Pour the hot mixture over the red onions and let them sit for at least 20 minutes.
5 Heat a large skillet over medium-high heat. Add the marinated lamb and cook until browned and tender, about 10-15 minutes.
6 Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
7 Assemble the tacos by placing a generous amount of lamb on each tortilla. Top with the zesty pickled red onions.
8 Serve immediately, garnished with fresh cilantro if desired.