Smoked chilli Quorn tacos
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.
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.
Ingredients
Metric
Imperial
- 1 shallot, finely chopped
- 1 red chilli, finely chopped
- 1 aji amarillo chilli, or chipotle chilli, rehydrated (kept whole)
- 1/2 red pepper, chopped
- 2 garlic cloves, finely chopped
- 175g of Quorn mince
- 170g of sweetcorn, canned and drained
- 200g of tinned chopped tomatoes
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- 1 tbsp of parsley, chopped
- 1 tbsp of coriander, chopped
- salt
- pepper
- olive oil
- crunchy taco shells, 6-8
Avocado
- 1 avocado
- 1 dash of lime juice
- salt
- pepper
Yoghurt sauce
- 3 tbsp of Greek yoghurt
- 1 tbsp of chives, chopped
- salt
- pepper
Grated cheddar
- mature cheddar, grated
Method
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