Chipotle steak tacos with cucumber salsa
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kate Whitaker
Chipotle steak tacos with cucumber salsa
For a veggie take, replace the steak with slices of extra firm tofu and/or chunks of pepper, marinated in chipotle paste and then grilled
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
592Kcal
Fat
23gr
Saturates
11gr
Carbs
46gr
Sugars
7gr
Fibre
1gr
Protein
50gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 300g pack Just Cook beef steaks with smoky chipotle butter
- 1 tsp cumin seeds
- 1 tsp olive oil
- 1⁄2 cucumber, diced
- 1⁄4 small red onion, finely diced
- 1⁄2 red chilli, deseeded and finely diced
- 15g fresh coriander, leaves and stalks, finely chopped
- zest and juice of 1 lime, plus extra to serve (optional)
- 160g soured cream
- 2 garlic cloves, finely crushed
- 4 tortilla wraps (from a 320g pack)
Step by step
- Remove the steaks from the fridge and open the packet. Set aside for 10 minutes, to allow the steaks to come to room temperature.
- Meanwhile in a large frying, toast the cumin seeds for 1 minute over a medium-high heat until fragrant and starting to pop. Using a pestle and mortar, grind roughly – you don’t want a powder. Set aside until needed.
- Rub the steaks with the oil and heat a large frying pan over a medium heat. Once hot, add the steaks and cook for about 4 minutes, depending on how well-done you’d like them to be, turning occasionally. Remove from the pan and set aside on a warm plate. Add the chipotle butter to the same pan to melt then pour over the steaks, turning to coat. Loosely cover with foil and leave to rest for at least 5 minutes.
- While the steaks are resting, make the salsa by combining the cucumber, red onion, chilli, coriander, the juice of 1⁄2 lime and all the lime zest in a bowl with the toasted cumin seeds. Season well. Stir the remaining lime juice into the soured cream with the garlic, seasoning to taste.
- Warm the tortillas according to pack instructions and slice the rested steak into thin strips. To serve, spread the tortillas with the lime-garlic soured cream, top with the steak and the cucumber salsa, then drizzle on the chipotle juices. Serve with extra lime to squeeze over, if you wish.
