Save to your scrapbook
Jerk-flavoured beef tacos with roast sweet potatoes & fruit salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
by Levi Roots
1 small sweet potato, peeled and cut into
1 medium parsnip, peeled and cut into 1cm cubes
1 tsp grapeseed oil, plus extra for drizzling
400g pack 10% fat beef mince
1 tsp oil
1 medium carrot, peeled and sliced into thin strips
100 fine green beans, trimmed and halved
193g pack Old El Paso 8 Stand ’N Stuff Soft Tortillas
Levi Roots Reggae Reggae Jerk BBQ Original, to drizzle
Lime wedges, to garnish
For the jerk mix
2 onions, chopped
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
3 salad onions, finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp thyme leaves, chopped
1-2 tsp jerk paste (add more for extra spicy)
2 tsp ground cumin
2 tsp all-purpose seasoning (see cook’s tip)
80g tomato ketchup
For the salsa
1 small mango, peeled, stoned and finely chopped
150g pineapple, peeled, cored and finely chopped
1 small red onion, finely diced
1 clove garlic, crushed
½ lime, juice
2 tbsp coriander, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. In a bowl toss the sweet potato and parsnip in a drizzle of grapeseed oil. Place on a baking sheet and bake for 20 minutes, or until golden and soft.
2. Meanwhile, cook the mince in 1 tsp oil in a large saucepan over a high heat until browned. Remove the meat with a slotted spoon and set aside in a bowl. Keep the pan.
3. For the jerk mix, add the onions, pepper, salad onions, chilli, thyme, jerk paste, cumin, and seasoning to the beef pan. Cook over a medium heat with a drizzle of oil for 5-6 minutes, stirring occasionally, until the onions are soft but not coloured. Remove any excess cooking juices and set aside.
4. Return the beef to the pan, add the ketchup and stir to mix it together. Cook for 5 minutes, or until cooked through, with no pink meat and the juices run clear. Season to taste. If the mixture gets dry, add some reserved cooking juices. It should not be too wet or the tacos will get soggy.
5. Meanwhile, place the carrot strips and beans in a pan with a little boiling water. Cover and simmer for 2-3 minutes until just tender, but with a little bite. In a separate bowl, mix all the salsa ingredients together. Season.
6. Heat the tortillas according to pack instructions, then divide the meat mixture and vegetables between them. Scatter on the roasted sweet potato and parsnip. Drizzle over some Reggae Reggae Sauce and serve with the salsa on the side, and lime wedges to squeeze over.
Levi’s tip For an all-purpose seasoning blend, combine ½ tsp each of garlic granules, cayenne pepper, smoked paprika and ground turmeric.
Typical values per serving:
This recipe was first published in Thu Jul 22 11:13:49 BST 2021.
Average user rating