On a miserable day like today we want something easy to do and warming but nothing that sits to heavy on the stomach so we think you’ll love this tacos recipe which is a perfect combination of the two with a myriad of flavour! Show us your creations with the #AGLrecipe on social media.
4 x San Marcos Pickled Chilpotle peppers (from a 198g can), plus 2 tbsp of the liquid
500g essential Waitrose British Beef Rump or Frying Steak, thinly sliced
200ml natural yogurt
2 tbsp chopped coriander
1 tbsp Mild & Light Olive Oil
1 large red onion, thinly sliced
8 soft corn tortillas, warmed
2 Baby Gem lettuces, finely shredded
150g cherry tomatoes, quartered, to serve
1 Finely chop the pickled chipotles and place all but 1 tablespoon in a bowl with the steak. Add the 2 tablespoons of the liquid from the can, stir well to coat, then set aside to marinate for 10 minutes.
2 Meanwhile, place the remaining chopped chipotles in a small bowl with the yogurt, grated lime zest from ½ a lime and a squeeze of juice (cut the remaining lime into wedges and use for serving). Add the chopped coriander, stir together and set aside.
3 Heat a large wok until hot, add the olive oil, then tip in the sliced onion and fry for 2–3 minutes or until softened. Add the marinated steak and stir-fry for 1–2 minutes. Tip into a serving bowl.
4 To serve, place a warmed tortilla on a plate, spread with some chipotle yogurt and add lettuce, tomatoes, hot steak, onions and a squeeze of lime juice. Fold over and eat straightaway
Nutrition 528kcals/39.1g protein/53g carbohydrate/12.2g sugars/ 17.7g fat/5.4g saturated fat/3.8g fibre/1.4g salt per serving
It’s thanks to Waitrose that we’re able to share this amazing recipe. If you’re looking for more ideas, we’d recommend taking a look at their recipe page.