These tacos are bright, zesty, and delicious. My husband’s family has a massive sheep farm in New Zealand and my parents used to raise a small flock of sheep when I was growing up so we both love eating lamb. Of course, now that my children have demanded Taco Tuesday be a weekly tradition I am always trying for new varieties (and no, they didn’t appear to like this...they ate mostly cheese and lettuce tacos and I’m ok with that). These tacos have a smokey red pepper Moroccan vibe with harissa and mint. The sour cream and feta blend balance out the spice really nicely.
What you need:
For the taco filling:
1 lb ground lamb
1 small onion, chopped
2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1 tsp smoked paprika
1 clove garlic
2 tbsp spicy harissa sauce (I used Mina brand)
Cucumber Tomato Salsa:
1/4 cup of chopped fresh cilantro
1/4 cup of chopped fresh mint
1/2 cup diced tomatoes
1/2 cup diced cucumbers
lemon zest of 1/2 lemon
juice of 1/2 lemon
salt and pepper
feta cheese and sour cream (equal parts) about 1/2 cup each
soft taco shells
In a sauté pan over medium heat, drizzle a tiny bit of oil and add onions plus all of your spices. Stir for a few minutes until onions have softened and then add your lamb, garlic, and harissa. Keep stirring occasionally until the lamb is cooked through. Don't drain the fat but serve with a slotted spoon.
Meanwhile, mix all of the ingredients for your cucumber tomato salsa. Allow the feta and sour cream to sit out for about 15 minutes and it will be easier to mix together, stir together equal parts of feta and sour cream. Serve tacos with the sour cream blend, salsa, and extra chopped mint and cilantro if you have it. Shredded lettuce would also be a great addition, I offered it for my kids who also insisted on ”regular taco cheese”. My husband who likes everything spicy added extra harissa on top of his. Enjoy : )