• Save to your scrapbook
  • Save to your scrapbook

    Lime and chilli beef tacos 2010

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lime and chilli beef tacos 2010

    Quick to make. Fun family meal.

    • Preparation time: 8 minutes
    • Cooking time: 15 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    • 3 tbsp beef stock
    • 500g essential Waitrose British Beef Lean Mince (typically 10% fat)
    • ½ red chilli, finely chopped
    • Zest and juice of 2 limes
    • 1–2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce
    • 1 pack essential Waitrose Little Gem lettuce, leaves separated
    • 8 shells from a 156g pack Old El Paso Taco Shells


    1. Warm a large, non-stick frying pan over a high heat and fry the mince until browned, stirring occasionally
    2. Add the chilli and stock to the pan and cook for 10 minutes, stirring occasionally, until the liquid has evaporated. Stir in the lime zest and juice and fish sauce.
    3. Pile spoonfuls of the beef with the lettuce leaves into the taco shells and serve with tomato salsa, or soured cream and lime wedges.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Fill leftover taco shells with a chicken Caesar salad as an alternative to a bread sandwich. Or crush the shells and scatter over thick soup.

    Drinks recommendation

    Mexican-style food is perfect with a crisp, refreshing lager. Try this, it’s remarkably rich in flavour, too: Pilsner Urquell.


    Average user rating

    5 stars