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Haggis Neeps and Tatties Tacos


Approx. 18 x 12cm ta

This is recipe is a no brainer for stand up Burns Night parties, when you want food in one hand and a drink in the other. Haggis, neeps and tatties are perfect taco fillers, they hold together nicely and the corn does not detract from the gentle flavours. So take your tastebuds on a Highland fling with our version of a classic Burns Night dish.


  1. Follow the cooking instructions for your haggis, while the haggis is cooking prepare your neeps and tatties.
  2. In a medium sauce pan over high heat bring to boil enough heavily salted water to cook the potatoes in, cook until soft, about 10 minutes.
  3. When soft, drain and put back into the pan over very low heat with the milk, butter, 1/8th and a shake of ground white pepper. 
  4. When the milk has warmed and the butter melted, take off the heat and mash until very smooth. Taste and season adding more milk if too stiff, it should be soft enough to spoon. Put a lid on the sauce pan and reserve. These are your tatties.
  5. In another sauce pan over medium high heat bring to boil enough heavily salted water to cook the swede and carrots. Cook until soft about 10-15minutes. 
  6. Remove from the heat and drain, put into a suitable jug for a stick blender with the butter, blend until smooth, season with salt and ground white pepper. 
  7. If your jug will fit in the microwave for reheating later, cover and reserve. If not scrap into a suitable microwavable container. These are your neeps.
  8. Snip the spring onion greens into thin rings or the chives into small pieces. Reserve
  9. When your haggis’s is ready, place in a suitable bowl. Cover and reserve
  10. Pre heat the oven to a warming setting 50oC max, with a baking tray.
  11. Heat your tortillas in the Cool Chile Tortilla Warmer in the microwave for 30 seconds and allow to steam in the warmer.
  12. Warm your tatties gently over a low heat in the sauce pan.
  13. Microwave your neeps in the jug until just hot.
  14. Get everything ready and then carefully remove the plastic skin and clips from the haggis, crumbling it with a fork.

Building your tacos

  • To build the tacos, take one tortilla and spoon 30g (approx. 2 tbsp) of neeps in the middle, with the back of a spoon swirl to spread leaving a 1cm edge. 
  • Next quenelle 20g (approx. 1 heaped tsp) of tatties on top of this, then sprinkle 25g (approx. 2 tbsp) or so of the haggis on top, add a dusting of ground white pepper. 
  • Place on your tray in the oven to keep warm while you make the others. When you are finished, sprinkle with the chives or spring onion rings, serve straight away.