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Smoked chilli Quorn tacos

by Selina Periampillai
Smoked chilli Quorn tacos

Smoked chilli Quorn tacos

PT20M

Why not try?

This recipe is so quick to whip up. We did this in about 20 minutes for lunch, and was fabulous for getting the kids involved. Plus, its healthy and tasty!

Using Quorn products, you don't necessarily feel like you're missing meat. Here I used Quorn mince to make a taco meat-free chilli, but I have also previously used it to make rich bolognese sauces.

This is definitely a recipe I will be making again for lunch or a light dinner. I decided to add the fresh avocado and yoghurt sauce to further increase the freshness of the flavours and nutrition value of this dish. The smoky chilli additions to this recipe add that depth of smokiness and heat, but these can be replaced by just using smoked paprika and Bird's eye chillies.

1
Add 1 tbsp. of olive oil to a wide, flat saucepan and place over a medium heat. Sauté the shallots, chilli, red pepper and garlic for a few minutes, without allowing to burn
2
Add the Quorn mince, using a wooden spoon break up any clumps - this will help the mince cook evenly. Sprinkle in the spices and the whole rehydrated chilli. Mix for a minute or so
3
Add the chopped tomatoes, sweetcorn and 50ml water (add a little extra if mix looks a bit dry). Leave to cook over a low-medium heat for 10-15 minutes, until all of the ingredients are cooked through
4
Remove the whole chilli and scatter over some freshly chopped parsley and coriander
5
To prepare the accompaniments, mash the avocado with the lime juice and season to taste. Stir together the yoghurt sauce ingredients, and grate some cheddar
6
To serve, warm up the taco shells in the oven for 4 minutes. Fill with the smoky Quorn mince and top with avocado, yoghurt sauce and grated cheese
 

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