Smoky Harissa Lamb Tacos with Zesty Pickled Red Onions

Ingredients

• 1 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 teaspoon black pepper, freshly ground

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

1. 01
   In a bowl, combine harissa paste, olive oil, smoked paprika, ground cumin, salt, and black pepper to create a marinade.
2. 02
   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. 03
   While the lamb marinates, prepare the pickled red onions. Place sliced red onions in a heat-proof bowl.
4. 04
   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. 05
   Heat a large skillet over medium-high heat. Add the marinated lamb and cook until browned and tender, about 10-15 minutes.
6. 06
   Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
7. 07
   Assemble the tacos by placing a generous amount of lamb on each tortilla. Top with the zesty pickled red onions.
8. 08
   Serve immediately, garnished with fresh cilantro if desired.