Chipotle Beef Tacos and Wedges
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Chipotle Beef Tacos and Wedges

Chipotle Beef Tacos and Wedges

with Coleslaw and Cheese

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


30 grams

Mature Cheddar Cheese

(Contains Milk)

½ unit(s)


2 unit(s)

Garlic Clove

120 grams

Coleslaw Mix

240 grams

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


100 milliliter(s)

Water for the Beef


Nutritional information

Energy (kJ)3319 kJ
Energy (kcal)793 kcal
Fat28.7 g
of which saturates13.1 g
Carbohydrate95.2 g
of which sugars16.9 g
Protein42.4 g
Salt2.58 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Large Frying Pan



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!



Step 3 MOD: If you’ve chosen beef mince instead of pork, cook the recipe in the same way.