Charred Corn and Jalapeño Beef Tacos
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Charred Corn and Jalapeño Beef Tacos

Charred Corn and Jalapeño Beef Tacos

with Sour Cream and Cheddar

Charred corn, jalapeños and chipotle sauce add layers of delicious, spicy smokiness to these beef tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Beef

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat)

1 unit(s)


113 g

Corn Kernels

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Red Cabbage, shredded

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 unit(s)

Green Onion

Not included in your delivery

2.33 tbsp


¼ tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1090 kcal
Fat66 g
Saturated Fat22 g
Carbohydrate76 g
Sugar17 g
Dietary Fiber5 g
Protein45 g
Cholesterol115 mg
Sodium1690 mg
Trans Fat1.5 g
Potassium1250 mg
Calcium450 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Medium Bowl


Char corn and jalapeños

Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.When done, transfer charred jalapeños to a cutting board to cool.

Prep and make slaw

Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.

Cook beef

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until beef is coated, 1 min.

Warm tortillas and chop jalapeños

While beef cooks, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!) Roughly chop jalapeños.

Finish beef filling

Add charred jalapeños and corn to the pan with beef. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.

Finish and serve

Divide tortillas between plates. Top with coleslaw, cheese and beef filling. Dollop sour cream over top.

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