Lettuce cup beef tacos with jalapeño sauce
300 g, diced
2 medium, halved and thinly sliced
1 tablespoons, leaves and stalks separated, stalks finely chopped
Red Wine Vinegar
Calorie controlled cooking spray
Extra lean beef mince (5% fat), raw
2 teaspoons, level, sweet smoked
2 teaspoons, level
1 teaspoons, level, mild
2 tablespoons, level
Black Beans in Water
1 can(s), large, drained
16 leaf/leaves, small
Half Fat Crème Frâiche
1 teaspoons, level
Lime Juice, Fresh
1 zest(s) of 1
15 g, drained
- 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.
- 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.
- 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.
- 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.