Name: Harissa Beef Tacos with Kale
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 500 g 500 g ground beef; 150 g 150 g kale, chopped; 200 g 200 g ripe tomatoes, diced; 2 tbsp 2 tbsp harissa paste; 1 small 1 small onion, finely chopped; 2 cloves 2 cloves garlic, minced; 8 small 8 small corn tortillas; 1 tbsp 1 tbsp olive oil; Salt and pepper to taste; Fresh cilantro, chopped (optional); Lime wedges (optional); Tahini, for drizzling (optional); Avocado slices (optional); Feta cheese, crumbled (optional)

Jump to Recipe Print Recipe

Harissa Beef Tacos with Kale

No ratings yet

Indulge yourself with these delightful Harissa Beef Tacos filled with richly seasoned beef, vibrant kale, and succulent tomatoes! The bold flavors of harissa sauce will awaken your taste buds while the fresh ingredients ensure a wholesome meal. Feel free to switch up the toppings according to your preferences or add a splash more of harissa for an extra kick. Serve these delicious tacos cut in half alongside a refreshing simple side salad with a delightful drizzle of tahini for a perfect balance. Get ready for a cozy and flavor-packed dinner!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: Red Dinner Night

Cuisine: Global

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g 500 g ground beef
150 g 150 g kale, chopped
200 g 200 g ripe tomatoes, diced
2 tbsp 2 tbsp harissa paste
1 small 1 small onion, finely chopped
2 cloves 2 cloves garlic, minced
8 small 8 small corn tortillas
1 tbsp 1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro, chopped optional
Lime wedges optional
Tahini, for drizzling optional
Avocado slices optional
Feta cheese, crumbled optional

Equipment

Deep frying pan or pot
Chef's knife
Heatproof mixing bowl
Cooking spatula
Serving plates

Method

In a frying pan over medium heat, add the olive oil. Once hot, add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pan and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, for about 7–10 minutes. Drain excess fat if necessary.
Stir in the kale, diced tomatoes, and harissa paste. Mix well and season with salt and pepper. Allow it to cook for about 8–10 minutes until the kale is wilted and the tomatoes are softened.
Meanwhile, warm the corn tortillas in a separate dry pan for about 30 seconds on each side or until they become pliable.
To assemble the tacos, spoon the beef and kale mixture onto each tortilla, then fold them in half.
Serve the tacos cut in half on the plates and drizzle with tahini. Accompany with your favorite toppings like fresh cilantro, lime wedges, avocado slices, or crumbled feta cheese.

Nutrition

Calories: 450kcalCarbohydrates: 44gProtein: 28gFat: 20gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 4500IUVitamin C: 35mgCalcium: 80mgIron: 4mg

Notes

Feel free to get creative with your ingredients! If ground beef isn't your thing, ground turkey or lentils work wonderfully as a substitute. You can also swap kale out for spinach or Swiss chard if you prefer. Leftovers can be stored in an airtight container in the fridge for up to 3 days; simply reheat in a pan over medium heat or in the microwave. Enjoy experimenting with different toppings, and remember, there's no right or wrong way to enjoy your tacos! Happy cooking!

Tried this recipe?

Let us know how it was!

Harissa Beef Tacos with Kale