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Vegetarian Taco Salad with Quorn Sliced Fillets

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.

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets


Excellent source of protein



  • 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)


  1. 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.
  2. Add the chilli powder, tomato puree and 2 tablespoons of water. Cook for 1 minute.
  3. Remove from the heat and stir through the chopped coriander.
  4. 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.
  5. 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.

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