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Steak tacos with chipotle pepper sauce
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100g roasted red pepper, drained and roughly chopped
100ml natural yogurt
2 tbsp mayonnaise
1 clove garlic, crushed
Juice of 1 lime
Few drops Tabasco Chipotle Pepper Sauce, plus extra to serve
½ red cabbage, finely sliced
1 small red onion, finely sliced
1 tbsp red wine vinegar
2 rump steaks, each weighing about 200g, trimmed
1 tbsp olive oil
8 taco shells or 4 flour tortillas
160g bag Waitrose Beetroot Salad
Fresh coriander leaves, to serve
1. Place the pepper, yogurt, mayonnaise, garlic and lime juice in a blender with a few drops of Tabasco and process until you have a smooth and creamy dressing.
2. Place the red cabbage and onion in a bowl, toss together with the wine vinegar then set aside.
3.Meanwhile, heat a griddle pan, brush the steaks with a little oil and cook for 4 minutes on each side until medium cooked. Place on a board and leave to rest for a few minutes.
4. Warm the taco shells or tortillas according to pack instructions, add a handful of salad leaves then top with the red cabbage and onion mixture.
5. Slice the steaks thinly and divide between the tacos then spoon over the sauce and scatter with coriander to serve.
This recipe also works well with chicken mini fillets – check they are cooked through with no pink meat before serving.
Typical values per serving:
2.7mg iron, 1 of your 5 a day, per serving
This recipe was first published in July 2017.