Smoked chilli Quorn tacos

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Selina Periampillai's easy Quorn taco recipe uses smoked chillies to add a wonderful depth of flavour to the mince. The avocado, yoghurt sauce and cheddar are all optional extras, so feel free to mix it up a bit with your own additions. A few jalapeños would be a great addition for chilli fiends, or sour cream and coriander could make a nice topping for those who like to keep it light.

First published in 2015

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.





Yoghurt sauce

Grated cheddar


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
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
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
Remove the whole chilli and scatter over some freshly chopped parsley and coriander
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
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
First published in 2015

Selina Periampillai is a British-born Mauritian food pioneer, self-taught chef and author of The Island Kitchen.

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