Photo of Lettuce cup beef tacos with jalapeño sauce by WW

Lettuce cup beef tacos with jalapeño sauce

8 - 10
PersonalPoints™ per serving
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 tablespoons, leaves and stalks separated, stalks finely chopped

Tomato ketchup

2 tablespoons

Red Wine Vinegar

1 tablespoons

Chipotle Paste

6 g

Calorie controlled cooking spray

4 spray(s)

Extra lean beef mince (5% fat), raw

500 g

Garlic Salt

2 teaspoons


2 teaspoons, level, sweet smoked

Ground Cumin

2 teaspoons, level

Chilli Powder

1 teaspoons, level, mild

Tomato Purèe

2 tablespoons, level

Black Beans in Water

1 can(s), large, drained


16 leaf/leaves, small

Half Fat Crème Frâiche

150 g

Agave Syrup

1 teaspoons, 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.