Chilli beef tacos

Serves: 4

4 x pickled chilpotle peppers (from a 198g can), plus 2 tbsp of the liquid

500g beef rump or frying steak, thinly sliced

200ml natural yogurt

2 limes

2 tbsp chopped coriander

1 tbsp 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
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.
Recipe and picture courtesy of Waitrose. More than 5,000 recipes can be found at
Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue