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Chipotle Mince Tacos

Chipotle Mince Tacos

with carrot slaw and roasted pepper

While the chipotle paste in these assemble-yourself beef mince tacos adds a pleasing element of spice, the creamy carrot coleslaw is great for cutting through the heat.

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

Ingredients

Serving amount

1 sachet(s)

Aioli

(Contains Egg, Mustard)

2 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

2 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)

250 grams

Beef Mince

120 grams

Salad Leaves

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3511 kJ
Energy (kcal)839 kcal
Fat44.4 g
of which saturates14.8 g
Carbohydrate71.9 g
of which sugars17.4 g
Dietary Fiber0 g
Protein36.6 g
Cholesterol0 mg
Salt3.5 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

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • 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.
Fry the Mince
2
  • Meanwhile, place a pan over medium-high heat (without oil). 
  • Once hot, add the beef mince and fry until browned, 5-6 mins.
  • Use a spoon to break the mince up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Finish the Fillings
3
  • Add the Mexican spice to the pan and fry until fragrant, 2-3 mins. Season to taste with salt and pepper. Remove from the heat and stir through the chipotle paste.
  • To make the slaw, mix the grated carrot with the aioli.
  • Pop the tortillas into the oven to warm, 1-2 mins.
  • In a bowl for the salad, mix the vinegar with 1 tbsp oil (double for 4p).
  • Trim and roughly chop the salad leaves.
Assemble and Enjoy
4
  • Just before serving, toss the salad leaves through the dressing. Season with salt and pepper.
  • Serve the carrot slaw, spiced beef mince, dressed salad leaves and roasted peppers separately.
  • Divide the warmed tortillas between plates.
  • Allow everyone to assemble their own chipotle beef tacos at the table.
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