Photo of Lettuce cup beef tacos with jalapeño sauce by WW

Lettuce cup beef tacos with jalapeño sauce

Total Time
45 min
30 min
15 min
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.



300 g, diced


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)


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


16 leaf/leaves, small

Half Fat Crème Frâiche

150 g

Agave Syrup

1 teaspoon(s), level

Lime Juice, Fresh

1 tablespoon(s)


1 zest(s) of 1

Green Jalapeños

15 g, drained


  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.