HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChipotle Minute Steak Tacos And Chimichurri Tomato Salad
Chipotle Minute Steak Tacos and Chimichurri Tomato Salad

Chipotle Minute Steak Tacos and Chimichurri Tomato Salad

with Cheddar Cheese and Sweet Potato Wedges

Street Food
Read more


Allergens:MilkSulphitesEggMustardCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

30 grams



1 unit(s)

Small Sweet Potato

1 sachet

Mexican Spice

1 unit(s)

Baby Gem Lettuce

250 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

60 grams

Mature Cheddar Cheese


1 sachet

Red Wine Vinegar


1 sachet

Chipotle Paste

4 unit(s)

Beef Sizzler Steaks

2 sachet


(ContainsEgg, Mustard)

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4080 kJ
Energy (kcal)975 kcal
Fat44.0 g
of which saturates20.0 g
Carbohydrate91 g
of which sugars17.0 g
Protein51 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Measuring Spoons
Small Bowl
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Take the butter out of the fridge so it can soften slightly. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the Mexican spice then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Halve the tomatoes. Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed then finely chop. Coarsely grate the cheese.


While the wedges cook, pop the tomatoes in a bowl with half the parsley and the red chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside. Pop the butter into a small bowl and mix with half the chipotle paste and the remaining parsley. Season with salt and pepper then set aside.


Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is cooked. Transfer the steaks to a plate and divide the chipotle butter between the tops of the steaks, cover with foil and leave to rest for 5 mins.


Pop the mayonnaise into a separate small bowl with the remaining chipotle. Mix well and season with salt and pepper. Pop the tacos onto a baking tray and add into the oven to warm through for 2-3mins. Halve the steaks lengthways, then thinly slice widways (making sure you keep the melted chipotle butter).


Divide the tacos between plates and spread half of the chipotle mayo over them. Top with the lettuce and tomato salad. Divide the sliced steaks between them, spoon over the melted chipotle butter and scatter over the grated cheese. Serve with the sweet potato wedges on the side with any leftover chipotle mayo alongside. Enjoy!