4 green onions, white and light green parts thinly sliced
8 corn or wheat tortillas (approximately 6 inch diameter)
1 large carrot, grated
1/2 tsp fennel seeds
FOR THE MANGO SALSA
1 mango, peeled and diced
2 green onions, white and light green parts thinly sliced
1/2 red chili pepper, finely chopped
2 tbs. fresh cilantro leaves, chopped
Juice of 1/2 lime
Pinch of salt and pepper
FOR THE PICKLED VEGETABLES:
1 tsp toasted sesame seeds
2 tbs. boiling water
1 tsp sugar
2 tbs. white wine vinegar
1 carrot, peeled and cut into thin ribbons
1/2 cucumber, cut into thin ribbons
2 green onions, white and light green parts thinly sliced
Method
Prepare the pickled vegetables by dissolving the sugar in the water, add the vinegar and mix well then stir in the sesame seeds and vegetables. Cover and chill until needed.
To prepare the mango salsa, combine all the ingredients in a bowl, cover and chill until needed.
To make the taco filling, heat the oil in a skillet and saute the garlic for 1-2 minutes then add the Quorn Meatless Grounds, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well then add the green onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled vegtables, Quorn filling and mango salsa.
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