4 green onions, white and light green parts thinly sliced
8 corn or wheat tortillas (appoximately 6 inch diameter)
1 large carrot, grated
1/2 tsp fennel seeds
Ingredients for Mango Salsa
1 mango, peeled and diced
2 green onions, white and light green parts thinly sliced
1/2 red chili, finely chopped
2 tbs. fresh cilantro leaves, chopped
Juice of 1/2 lime
Pinch of salt and pepper
Ingredients 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 abowl, 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 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 veegtables, Quorn filling and mango salsa.
When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.
