Lettuce cup beef tacos with jalapeño sauce
5
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These spicy chipotle beef tacos, topped with punchy salsa and a genius jalapeño sauce, will more than hit the spot when you next fancy a Mexican meal.
Ingredients
Tomato
300 g, diced
Shallots
2 medium, halved and thinly sliced
Coriander, fresh
1 tablespoon(s), leaves and stalks separated, stalks finely chopped
Tomato ketchup
2 tablespoon(s)
Red wine vinegar
1 tablespoon(s)
Chipotle paste
6 g
Calorie controlled cooking spray
4 spray(s)
Extra lean beef mince (5% fat), raw
500 g
Garlic salt
2 teaspoon(s)
Paprika
2 teaspoon(s), level, sweet smoked
Ground Cumin
2 teaspoon(s), level
Chilli Powder
1 teaspoon(s), level, mild
Tomato Purèe
2 tablespoon(s), level
Black beans in water
1 can(s), large, drained
Lettuce
16 leaf/leaves, small
Half Fat Crème Frâiche
150 g
Agave Syrup
1 teaspoon(s), level
Lime Juice, Fresh
1 tablespoon(s)
Lime
1 zest(s) of 1
Green jalapeños
15 g, drained
Instructions
1
To make the jalapeño sauce, put all the sauce ingredients into a small food processor and blitz until smooth. Season to taste and set aside.
2
Put the tomatoes, shallots and coriander stalks in a bowl. Mix together the ketchup, red wine vinegar and chipotle paste until well combined, then add to the bowl and toss to combine. Season and set aside.
3
Mist a nonstick frying pan with cooking spray and set over a medium heat. Add the beef mince and cook for 5 minutes until browned. Stir in the garlic salt, paprika, cumin and chilli powder, cook for 30 seconds, then add the tomato purée with 200ml of water. Cook, stirring, for 6-8 minutes until most of the liquid has evaporated. Stir in the black beans and coriander leaves, then season to taste.
4
Put the lettuce leaves out onto a serving board or platter and divide the beef mixture between them. Top with the tomato salsa, drizzle over the jalapeño sauce and serve with the lime wedges.
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