Quorn tacos with red cabbage slaw
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Put a smoky spin on a Mexican favourite by adding chipotle marinade to a veggie taco mix. If you have any leftover slaw, serve it on the side or save it for lunch the next day.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
1 clove(s)
Chilli flakes
¼ tablespoon(s), level
Quorn mince
250 g
Chipotle paste
100 g
Tomato Purèe
1 teaspoon(s), level
Reduced Fat Mayonnaise
75 g
0% fat natural Greek yogurt
50 g
White Wine Vinegar
1 tablespoon(s)
Lime Juice, Fresh
1 tablespoon(s)
Lime
1 medium, wedges to serve
Cabbage
300 g, red
Carrots, raw
1 medium, grated
Spring Onions
2 medium, trimmed and thickly sliced
Taco shell
8 individual, medium
Lettuce
60 g, shredded
Instructions
1
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.
2
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.
3
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.
4
Heat the taco shells to pack instructions, then fill with the lettuce leaves, Quorn and slaw. Serve with the lime wedges on the side.
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