Quorn
Quorn Meatless Beef Tacos with Guacamole & Queso Fundido
3.0746268656716 out of 5, 1 based on 67 ratings
Try these delicious Quorn Meatless Steak-Style Strips Tacos with Guacamole & Queso Fundido recipe for #TacoTuesday!
704 Cals
Per serving
Serves 3-4
Difficulty
A Challenge
Ingredients
- 1 12oz bag Quorn Meatless Steak-Style Strips
- 2 tbsp vegetable oil
- 1 onion, finely sliced
- 1 small clove of garlic, crushed
- 2 red chilli peppers
- 1 green chilli pepper
- ½ tsp ground cumin
- 2 tbsp cold water
- 2 tbsp sundried tomatoes
- 1 1/4 cups vegetable stock
- 1 cup Monterrey Jack Cheese, grated (use cheddar if unavailable)
- ½ small red chilli, finely diced
- ½ small green chilli, finely diced
- 1 ripe avocado
- ¼ red onion, finely chopped
- ½ red chilli pepper, finely chopped
- Small bunch of fresh cilantro, finely chopped
- Squeeze of lime juice
- Salt and pepper to taste
- 1 pack of hard corn taco shells
Method
- Preheat 1 tbsp of the vegetable oil in a large pan over a medium heat and gently fry the onion for 4-5 minutes until soft golden brown. Add the garlic, chillies and cumin and cook for 2 minutes more
- Blitz the onion mixture with 2 tbsp of water in a food processor until smooth. Add the tomato paste and the vegetable stock and blitz for 30 seconds more
- Preheat the remaining oil in a large pan and fry the Quorn Meatless Steak-Style Strips for 4-5 minutes until golden brown then add the chipotle sauce and gently heat. Keep warm until required
- To make the queso fundido, add the chillies to the cheese and melt in a pan or in the microwave. Keep warm until needed
- To prepare the guacamole, combine all ingredients and season to taste with lime juice, salt and black pepper
- Warm the tortillas and fill with Quorn Meatless Steak-Style Strips, a spoonful of queso fundido and guacamole
