Spicy Lamb Tacos with Harissa Pico de Gallo

• 1 Tablespoon Olive Oil
• 1 pound Ground Lamb
• 1/2 teaspoons Red Pepper Flakes
• Salt And Pepper, to taste
• 10 whole Tortillas
• Queso Fresco Crumbles, Garnish
• Cilantro, Garnish
• 1/2 whole White Onion, Diced
• 2 Tablespoons Cilantro, Diced
• 3 cups Grape Tomatoes, Sliced In A Half
• 1/2 whole Jalapeno, Seeds Removed, Diced
• 1 whole Lime, Juiced
• 2 Tablespoons Mina Spicy Red Harissa
• Salt And Pepper, to taste

1. For the harissa pico de gallo: Mix all ingredients in a large bowl.
2. Cover the bowl with plastic wrap and place in fridge.
3. Let the flavors combine for at least 30 minutes.
4. For the tacos: In a skillet preheated to medium-high heat, heat the olive oil.
5. Add ground lamb and use a fork break up the meat.
6. Add the red pepper flakes, salt and pepper.
7. Cook until no longer pink.
8. Remove meat from skillet and start forming your taco.
9. Place some ground lamb in each tortilla shell.
10. Top with queso fresco, harissa pico de gallo, and cilantro.
11. Serve immediately.

olive oil, red pepper, salt, whole tortillas, queso fresco crumbles, cilantro, white onion, cilantro, grape tomatoes, salt

Taken from tastykitchen.com/recipes/main-courses/spicy-lamb-tacos-with-harissa-pico-de-gallo/ (may not work)