with carrot slaw and roasted pepper
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Aioli
1 sachet(s)
Chipotle Paste
2 sachet(s)
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)
Salad Leaves
120 grams
Turkey Mince
250 grams
Peanuts
20 grams
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim the carrot, then coarsely grate (no need to peel).
- Pop the bell 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.
- 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, peanuts, dressed salad leaves and roasted bell peppers separately.
- Divide the warmed tortillas between plates.
- Allow everyone to assemble their own chipotle tacos at the table.
3489
kJ
Energy (kJ)
834
kcal
Energy (kcal)
40.9
g
Fat
9.9
g
of which saturates
72
g
Carbohydrate
17.1
g
of which sugars
11.8
g
Dietary Fiber
45.5
g
Protein
0.3
mg
Cholesterol
4.58
g
Salt
