Chipotle Beef Tacos and Wedges

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.