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.
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.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 8 soft corn tortillas (use half) (white maize (corn), water)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 chilli (use a quarter)
- 1 bavette steak
- 1 handful of fresh coriander (use a quarter)
- 100g seasonal mixed tomatoes (use half)
- 2 garlic clove
- 1 shallot (use half)
- 1 unwaxed lime (use half)
- 1 sweet potato (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 670
Protein: 41g
Carbs: 74g
Fat: 24g
Ingredients
- 100g seasonal mixed tomatoes
- 1 sweet potato
- 1 handful of fresh coriander (use half)
- 1 shallot
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 8 soft corn tortillas (white maize (corn), water)
- 1 unwaxed lime
- 2 garlic clove
- 1 chilli (use half)
- 2 bavette steaks
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 664
Protein: 41g
Carbs: 73g
Fat: 24g
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.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or crush 1 garlic clove, then place in a mixing bowl with the oregano, steak, 1 tsp oil, a pinch of sea salt and black pepper. Mix well and leave to marinate for 15 mins.
- Cut the sweet potato into 3cm chunks (peel optional). Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway through, until soft and golden.
- Heat a medium frying pan on high heat. Roughly dice the shallot and add to the pan. Quarter the tomatoes, then add half the tomatoes to the pan. Cook for 8 mins, until the veg softens. Season with sea salt. 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 tsp oil on medium-high heat. Add the steak 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 half the chilli (remove the seeds for less heat). Halve the lime. Place the remaining tomatoes, chipotle, coriander, chilli (to taste) and juice from half the lime in a small bowl. 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 potato with the remaining lime, cut into wedges.
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