with carrot slaw and roasted pepper
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
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)
Irish Pork Mince
240 grams
Tomato Paste
1 tin(s)
Onion
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
- Preheat your 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 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, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat (without oil).
- Once hot, add the onion and mince and fry until cooked through, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break the mince up as it cooks. Season with salt and pepper.
- Add tomato paste, 25ml water (per 2P), Mexican spice mix and chipotle paste to the pan and cook for 2-3 mins. Season to taste with salt, pepper and sugar.
- 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 (per 2P).
- Just before serving, toss the salad leaves through the dressing and season with salt and pepper.
- Serve the carrot slaw, spiced mince, dressed salad leaves, tortillas and roasted peppers in separate dishes.
- Allow everyone to assemble their own chipotle tacos at the table.
3412
kJ
Energy (kJ)
815
kcal
Energy (kcal)
41.1
g
Fat
12
g
of which saturates
75.7
g
Carbohydrate
21.2
g
of which sugars
6.4
g
Dietary Fiber
36.8
g
Protein
0
mg
Cholesterol
3.93
g
Salt
