• 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.

If you've chosen to swap to pork, simply 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, crispy onions, spiced mince, dressed salad leaves and roasted peppers separately.
• Divide the warmed tortillas between plates.
• Allow everyone to assemble their own chipotle tacos at the table.