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Recipes

Lemon Pepper Vegan Fish Tacos

Tangy pineapple salsa makes a lovely fresh topping for these breaded vegan fish tacos. Best served in corn tortillas with shredded red cabbage.

Serves 2

35 mins

Easy

345 cals
(Per serving)

4.2 g of fat

Vegan

Made with Quorn Breaded Fishless Fillets

Source of fibre
Low in saturated fat
No soy

Ingredients

  • 2 Quorn Breaded Fishless Fillets
  • 150g pineapple, diced
  • 25g red onion, diced
  • 1 fresh jalapeno chilli, seeds removed and diced
  • 2 tbsp finely chopped fresh coriander
  • 2 tbsp lime juice, plus wedges for serving
  • 1/4 tsp each ground cumin, chilli powder, salt and pepper
  • 60g finely shredded red cabbage
  • 4 corn tortillas, warmed
  • Lime wedges, for serving

Method

  1. Prepare the Quorn Fishless Breaded Fillets with a Lemon & Pepper Breadcrumb according to package directions.
  2. Meanwhile, toss together the pineapple, red onion, jalapeno, coriander, lime juice, cumin, chili powder, salt and pepper. Let it stand for 5-10 minutes for the flavours to marry.
  3. Slice each fillet into 6 strips and serve with the pineapple salsa and cabbage in the tortillas, with lime wedges for squeezing.

Tips: Substitute pineapple with mango. Add avocado slices or guacamole to the tacos if desired.

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