Vegetarian Taco Salad with Quorn Sliced Fillets

Name: Vegetarian Taco Salad with Quorn Sliced Fillets
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack Quorn Sliced Fillets; A drizzle of olive oil; 1 red onion, diced; ½ tbsp mild chilli powder; 1 tbsp tomato puree; 1 tbsp coriander, chopped; 7 oz rice; 100g tinned sweetcorn; ½ avocado, sliced; 4 tsp sour cream; 1 green chilli, sliced; 8 lime wedges; A handful of tortilla chips (optional)

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Vegetarian taco salad with Quorn sliced fillets served in a blue bowl with sour cream and nacho chips on the side.

This dish is a fast mid-week meal packed full of Tex-Mex flavours. Prep the Quorn Sliced Fillets mix and serve for dinner or cold as a lunch box option, perfect in a wrap for lunch on the go.

Vegan And Vegetarian Mexican Food Vegan & Vegetarian Cutlets And Pieces Quick & Easy Vegetarian Tacos Vegetarian Recipes

Serves 4

25 mins

Easy

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 pack Quorn Sliced Fillets
A drizzle of olive oil
1 red onion, diced
½ tbsp mild chilli powder
1 tbsp tomato puree
1 tbsp coriander, chopped
7 oz rice
100g tinned sweetcorn
½ avocado, sliced
4 tsp sour cream
1 green chilli, sliced
8 lime wedges
A handful of tortilla chips (optional)

Method

Heat a drizzle of olive oil in a frying pan over a medium heat. Add the Quorn Sliced Fillets and diced onion and sauté for 5 minutes.
Add the chilli powder, tomato puree and 2 tablespoons of water. Cook for 1 minute.
Remove from the heat and stir through the chopped coriander.
To serve, cook the rice as per pack instructions. Drain and divide between 4 serving bowls. Top with the prepared Quorn Sliced Fillet mix, sweetcorn, avocado and sour cream.
Garnish with sliced chilli, lime wedges, coriander leaves and some tortilla chips.

Meal Prep Tip: To re-heat, place the Quorn Sliced Fillets mix into a non-stick pan, Cook for 8-10 minutes or until piping hot. Serve with the fresh recipe elements and garnish with chili, lime wedges and coriander.