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.
Allergens
Utensils
Tags
Irish Beef Mince
250 grams
Aioli
1 sachet(s)
Chipotle Paste
1 sachet(s)
Salad Leaves
40 grams
Mexican Style Spice Mix
2 sachet(s)
Tortilla
8 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 unit(s)
Red Wine Vinegar
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- 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.
- 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.
- Add the Mexican spice mix and chipotle paste to the pan and fry until fragrant, 2-3 mins. Season to taste with salt and pepper.
- To make the slaw, mix the grated carrot with the aioli.
- Pop the tortillas into the oven to warm, 1-2 mins.
- In a separate bowl for the salad, mix the vinegar with 1 tbsp oil (double for 4p).
- Just before serving, toss the salad leaves through the dressing and 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.
3426
kJ
Energy (kJ)
819
kcal
Energy (kcal)
44
g
Fat
14.7
g
of which saturates
68.7
g
Carbohydrate
14.6
g
of which sugars
0
g
Dietary Fiber
36.1
g
Protein
0
mg
Cholesterol
3.03
g
Salt
