The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
16 soft corn tortillas
- 2 unwaxed lime
- 1 chilli
- 1 handful of fresh coriander
- 1 onion
- 4 garlic clove
- 200g seasonal mixed tomatoes
- 2 sweet potato
-
2 tsp dried oregano
- 4 bavette steaks
-
2 tbsp chipotle chilli paste
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 653Kcal |
| 519kJ | 2730kJ | |
| Fat | 4.4g | 23g |
| of which saturates | 1.3g | 7.0g |
| Carbohydrates | 14g | 74g |
| of which sugars | 3.1g | 16g |
| Protein | 7.7g | 41g |
| Salt | 0.06g | 0.31g |
| Fibre | 1.1g | 6.0g |
Steak & Chipotle Salsa Tacos with Roast Sweet Potatoes
Our juicy grass-fed British bavette steak. Wahaca’s kickin’ Mexican flavours. These tasty tacos, topped with chipotle salsa and paired with sweet potato wedges, are next-level.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or crush half the garlic. Place in a mixing bowl with the steaks, oregano, 1 tbsp oil, a pinch of sea salt and black pepper. Mix well and leave to marinate for 15 mins.
- Cut the sweet potatoes into 3cm chunks. Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Bake for 20-25 mins, turning halfway through, until soft and golden.
- Heat a medium frying pan on high heat. Roughly dice the onion and add to the pan. Quarter the tomatoes, then add half the tomatoes to the pan. Cook for 10 mins, until softened and golden brown. Add a splash of water if they begin to stick. Finely slice the remaining garlic and add to the pan in the final 2 mins.
- Heat another medium frying pan with 1/2 tbsp oil on medium-high heat. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Make the salsa; roughly chop the coriander (save a pinch for garnish), Finely chop the chilli (remove the seeds for less heat). Halve 1 lime. Place the remaining tomatoes in a bowl with the chipotle, coriander, chilli (to taste) and juice from the lime. Mash the tomato mixture in the pan with the back of a fork and add to the bowl. Season with sea salt and black pepper and mix.
- Wipe the steak pan clean and reheat on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos.
- Serve the tacos, salsa, steak and roasted sweet potatoes with the remaining lime, cut into wedges.
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.