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Recipes for Everyone

Quorn Meatless Tacos

Serves 4
cooking time
15 mins
562 cals * Per Serving
7.9g sat fat * Per Serving

Straight out of Mexico comes this mouth-watering Quorn Tacos recipe – fun for the whole family.


  • 12 oz  Bag of Quorn Grounds
  • 1 tbs. olive oil
  • 1 onion, diced
  • 1 peeled garlic clove, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 green bell pepper, seeded and diced
  • 15 oz can of chopped tomatoes
  • 7 oz can of kidney beans, drained
  • 2 tbs. tomato paste
  • 2 tsp dried oregano
  • 4 tbsp. fresh cilantro leaves, chopped
  • Salt and black pepper
  • 8-12 taco shells
  • 6 tbs. greek yogurt
  • 2 green onions, thinly sliced
  • 1/2 cup of cucumber, seeded and diced
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1 cup tomatoes, seeded and diced
  • 1 cup iceberg lettuce, shredded
  • 1 cup Cheddar cheese, grated


1. Heat the oil in large skillet and saute the onion and garlic for 2 minutes then add the spices and cook for 1-2 minutes. Stir in the Quorn Grounds coating well with the spices. Cook for 1 minute.
2. Add the bell pepper, canned tomatoes, kidney beans, tomato paste and oregano. Season to taste with a little salt and black pepper and stir in the cilantro. Cover and simmer for 10 minutes.
3. Prepare the garnishes by mixing together the yogurt, green onions and cucumber. Cover and chill.
4. Heat the tacos in a warm oven or under the broiler for 3 minutes. To serve, place the chili and warm taco shells on the table accompanied by the yogurt, lettuce, tomatoes and grated cheese in separate bowls. Simply ladle some Quorn Grounds into a taco shell and add the toppings of your choice.
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