Description
Deliciously spiced lamb tacos topped with fresh ingredients and zesty flavors.
Ingredients
Scale
- 4 pounds lamb (leg, shank, sirloin)
- 6 tablespoons harissa paste (divided)
- 1 tablespoon olive oil
- 2 yellow onions (thinly sliced)
- 1 cup low-sodium chicken broth
- 1 cup fresh chopped cilantro (for serving, optional)
- 1 small red onion (minced)
- 1 cup green onion (chopped)
- 1 cup fresh cilantro (roughly chopped)
- 1 cup pomegranate arils
- 3 oranges (peeled and chopped)
- 1 lime (juiced)
- as needed Tortillas
- 3 large avocados
- 1 large lime (plus more for serving)
- 1 large jicama (peeled and cut into matchsticks)
Instructions
- Rub the entire surface of the lamb with 2 tablespoons of harissa paste.
- Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons of harissa paste.
- Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.
- Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.
- Once the lamb has finished cooking, transfer it to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half of the cooking juices leftover in the slow cooker and mix with the final two tablespoons of harissa paste.
- Shred the lamb using two forks (or your hands) and transfer it to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.
- In a medium bowl, combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.
- Just before serving, prepare the avocado by peeling and pitting it. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.
- Build each taco: start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!
Notes
- Feel free to adjust the spice level by adding more or less harissa paste.
- For additional flavor, marinate the lamb overnight in harissa before cooking.
- These tacos pair well with a side of fresh salsa or guacamole.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg