Quorn tacos with red cabbage slaw
Calorie controlled cooking spray
¼ tablespoons, level
1 teaspoons, level
Reduced Fat Mayonnaise
0% fat natural Greek yogurt
White Wine Vinegar
Lime Juice, Fresh
1 medium, wedges to serve
300 g, red
1 medium, grated
2 medium, trimmed and thickly sliced
8 taco shell(s), medium
60 g, shredded
- Mist a large nonstick pan with cooking spray and fry the onion, garlic and chilli flakes over a medium heat for 4-5 minutes until starting to soften.
- Add the Quorn mince, breaking up any large lumps with a wooden spoon. Stir in the chipotle marinade and tomato purée, along with 100ml water. Season to taste, then cover and simmer for 10 minutes, until the Quorn is cooked through.
- Meanwhile, make the slaw. Combine the mayonnaise, yogurt, white wine vinegar and lime juice in a large bowl. Add the cabbage, carrot and spring onions and stir to combine. Season to taste.
- Heat the taco shells to pack instructions, then fill with the lettuce leaves, Quorn and slaw. Serve with the lime wedges on the side.