Chipotle Beef Mince Tacos
with carrot slaw and roasted pepper
Ingredients
250 grams
Beef Mince
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Mexican Style Spice Mix
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then coarsely grate (no need to peel). Pop the pepper onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.
Heat a pan on medium-high heat (no oil). Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the spice mix and chipotle paste (add less if you dont like the heat) and fry for 2-3 mins. Season to taste with salt and pepper. In a separate bowl, mix the grated carrot with the aioli to make the slaw. Pop half the tortillas (double for 4p) onto a lined baking tray. Warm in the oven, 1-2 mins. Whisk the vinegar with 1 tbsp oil (double for 4p) to make the dressing.
Toss the dressing with the salad leaves just before serving and season to taste with salt and pepper. Keep the carrot slaw, beef mince, salad and roasted peppers separate, Divide the tortillas between plates and make your own tacos.
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