Chipotle Beef Mince Tacos
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Chipotle Beef Mince Tacos

with carrot slaw and roasted pepper

Tags:
Dairy Free
Quick
Allergens:
Egg
Mustard
Soya
Wheat
Sulphites
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3368 kJ
Energy (kcal)805 kcal
Fat43.8 g
of which saturates14.8 g
Carbohydrate65.5 g
of which sugars13.8 g
Dietary Fiber0 g
Protein35.6 g
Cholesterol0 mg
Salt3.05 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

1

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.

2

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.

3

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.

4

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.