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Ground chilli beef taco with jalapeño aioli

Ground chilli beef taco with jalapeño aioli

The perfect dish to try at home for any gathering


For the spice seasoning

  • 1 tbsp ancho chilli powder
  • ½ tsp smoked paprika
  • ½ tbsp dried oregano
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tsp ground coriander
  • ½ tsp salt
  • ½ tsp ground pepper

For the mince and tacos

  • 400g ground beef mince
  • 2 tbsp tomato purée
  • 4 jalapeños, sliced
  • 3 tbsp mayonnaise
  • 1 clove of garlic, minced
  • 4 taco shells
  • ¼ iceberg lettuce, shredded
  • 1 lime, quartered (to garnish)
  • Fresh coriander leaves (to garnish)

For the salsa

  • 1 tomato, deseeded and diced
  • ½ small red onion, finely diced
  • 1 tbsp mini capers
  • Fresh coriander leaves, roughly chopped


  1. Dry-fry the beef mince in a heavy-based frying pan (the fat from the beef should be enough to cook with, as you don’t want it too wet).
  2. Add the spice seasoning and toss to coat, then add the tomato purée and cook for two to three minutes. Set aside.
  3. Roughly chop the jalapeños, then combine with the mayonnaise and garlic.
  4. Pan-fry the taco shells until there is a little colour on each side. Arrange the lettuce on the bottom, top with the beef, jalapeño aioli, coriander leaves and salsa.
  5. Serve with a wedge of lime.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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