Chipotle Beef Tacos and Wedges
with Coleslaw and Cheese
This Chipotle Beef Tacos and Wedges is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
½ unit(s)
Lime
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
240 grams
British Beef Mince
30 grams
Tomato Puree
20 grams
Chipotle Paste
10 grams
Chicken Stock Paste
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the cheese. Zest and halve the lime (see ingredients for amount).
Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the lime juice, a drizzle of oil and a pinch of salt and pepper. Add the coleslaw mix and toss to coat in the dressing, then set aside.
Heat a large frying pan on medium-high heat (no oil).
Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the mince has browned, drain and discard any excess fat, then stir in the garlic and tomato puree. Cook for 1 min more.
Stir in the chipotle paste (add less if you'd prefer things milder), chicken stock paste, honey and water for the beef (see pantry for both amounts). Stir to combine, bring to the boil and simmer until thickened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle
Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Once the sauce has thickened, remove from the heat. Taste and season with salt and pepper if needed.
Lay the tortillas onto your plates and top with the chipotle beef and coleslaw.
Sprinkle over the cheese and a pinch of lime zest to finish.
Serve with the wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
