Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus warming spices. It's the ideal sauce to complement beef, and with a fresh cherry tomato salsa plus a creamy yoghurt drizzle, these tacos are a burst of flavour in every bite!
cos lettuce leaves
mini flour tortillas(ContainsGluten)
vinegar (white wine or red wine)
Quarter the cherry tomatoes. Finely chop the parsley. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce leaves.
In a small bowl, combine the cherry tomatoes, parsley and ½ the red onion. Add the vinegar, drizzle with a little olive oil and season with salt and pepper. Stir well and set aside. TIP: If you don’t like raw onion, omit it from the salsa and cook it all in step 4.
In a small bowl, combine the Greek yoghurt and the water. Season with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the remaining red onion and cook for 2-3 minutes, or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add the garlic, harissa paste, the salt and season with pepper. Stir to combine and cook for a further 1-2 minutes or until fragrant.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table. Build your tacos by topping your tortillas with some shredded cos lettuce, harissa beef, tomato salsa and finishing with a yoghurt drizzle.