• Preheat the 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. Toss with salt, pepper and a drizzle of oil.
• 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 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.

NOTE: Swapping to pork? Follow the recipe as written, swapping 'beef' with 'pork' where necessary.

• 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 (per 2P).
• Trim and roughly chop the salad leaves.

• Just before serving, toss the salad leaves through the dressing. Season with salt and pepper.
• Serve the carrot slaw, spiced mince, crispy onions, dressed salad leaves and roasted peppers separately.
• Divide the warmed tortillas between plates.
• Allow everyone to assemble their own chipotle tacos at the table.