Photo of Quorn tacos with red cabbage slaw by WW

Quorn tacos with red cabbage slaw

7 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
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.


Calorie controlled cooking spray

4 spray(s)


1 large


1 clove(s)

Chilli flakes

¼ tablespoons, level

Quorn mince

250 g

Chipotle Paste

100 g

Tomato Purèe

1 teaspoons, level

Reduced Fat Mayonnaise

75 g

0% fat natural Greek yogurt

50 g

White Wine Vinegar

1 tablespoons

Lime Juice, Fresh

1 tablespoon(s)


1 medium, wedges to serve


300 g, red

Carrots, raw

1 medium, grated

Spring Onions

2 medium, trimmed and thickly sliced

Taco Shell

8 taco shell(s), medium


60 g, shredded


  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.


You could serve this with 4 WW Wraps instead of the taco shells.