HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Harissa Tacos
Lamb Harissa Tacos

Lamb Harissa Tacos

with Spring Onion, Cheese and Potato Wedges

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Ready in just half on hour, our lamb harissa tacos are guaranteed to spice up your weeknights in. Sweet and fragrant with a kick of heat, harissa is the perfect partner for the rich taste of lamb. Serve with a side of golden potato wedges for a spec-taco-ular dinner time treat.

Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


200 grams

Lamb Mince

1 unit(s)

Spring Onion

1 block(s)

Mature Cheddar Cheese


1 unit(s)

Garlic Clove

1 pack(s)

Black Beans

1 sachet

Harissa Paste

1 sachet

Chicken Stock Powder

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

150 milliliter(s)

Water for Lamb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat31.0 g
of which saturates11.0 g
Carbohydrate90 g
of which sugars7.0 g
Protein42 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Potato Masher
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Heat a frying pan over medium high heat (no oil). When hot, add the lamb mince and cook until browned,5-6 mins. Break the meat up with a wooden spoon as it cooks. Drain off any excess oil.


Meanwhile, trim the spring onion and thinly slice. Grate the cheddar on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Remove the root from the baby gem, halve lengthways and thinly slice. Drain and rinse the black beans in a colander. Pop half of them in a medium bowl and roughly mash with a fork or potato masher.


Lower the heat to medium and add the harissa paste and garlic to the lamb. Cook, stirring continuously until fragrant, 1 minute. Pour in the water (see ingredients for amount) and chicken stock powder. Stir together and bring up to boil, stirring, and then reduce the heat to low.


Add all of the black beans (both whole and crushed) into the lamb mixture and stir together. TIP: This will help the sauce thicken. Simmer for 7-8 mins, stirring occasionally until thickened. Add a tablespoon of water if it's a bit dry. TIP: The mixture needs to be thick enough to spoon into the tacos without it running out. When the wedges and the lamb are nearly ready pop the tacos into the oven to warm through for 2-3 mins.


When the tacos are warm transfer them to a board. Divide the lamb mixture evenly between each. Top with the lettuce, sprinkle on the cheese and spring onion. Pop onto your plates ready to roll up and eat. Share the wedges equally between each plate. Dig in and enjoy!