Quorn Vegan Sunshine Fishless Finger Tacos

Brighten up your evenings with this vibrant and colourful recipe. The sweetness from the mango salsa mixed with the crunch from the slaw will be sure to have you coming back for more!

Serves 4

50 mins

A Little Effort

350 cals
(Per 100g)

10.9g of fat
(Per 100g)

Vegan

Ingredients

For the Crunchy Slaw:

  • 50 g Red cabbage, shredded
  • 50 g White cabbage, shredded
  • 1 tbsp Red wine vinegar
  • 1 tbsp Sriracha chilli sauce

For the Mango Salsa:

  • 100 g Ripe mango, peeled and cut into small cubes
  • ½ Avocado, peeled, de-stoned and cut into small cubes
  • 1 spring onion, finely sliced
  • 1 large red chilli
  • Zest of one lime
  • Juice of one lime

For the Vegan Coriander Yoghurt dressing:

  • 150 g Plain unsweetened vegan yoghurt
  • 1 tbsp lime juice
  • 10g Coriander, de-stalked and finely chopped
  • Salt and pepper to taste

To serve:

  • 8 soft corn tacos
  • 16 Quorn Vegan Fishless Fingers
  • Chopped coriander
  • Chopped jalapenos
  • Micro herbs or cress, to garnish

Method

  1. Remove the Quorn Vegan Fishless Fingers from their packaging and cook according to packet instructions.
  2. Meanwhile, to prepare the crunchy slaw, place all ingredients into a bowl and mix well. Set aside until needed. Repeat this process with the mango salsa in a separate bowl.
  3. For the vegan coriander yoghurt dressing, add the chopped coriander and lime juice to the yoghurt. Season with salt and pepper to taste.
  4. Prior to serving, place the soft tacos one at a time in a frying pan and fry on each side for 5-10 seconds. Once heated, transfer to a board or worktop and lay flat, covering with a teatowel while you do the rest. To serve, place a tablespoon of the crunchy slaw onto each taco, followed by a tablespoon of salsa, 2 Quorn Vegan Fishless Fingers, chopped coriander, chopped jalapenos, micro herbs and finish with a drizzle of the vegan coriander yoghurt dressing.