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Smoked chilli Quorn tacos

PT20M

Avocado

Yoghurt sauce

Grated cheddar

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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Smoked chilli Quorn tacos

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