Vegetarian and Vegan Recipes

Vegetarian Taco Salad with Quorn Roast Sliced Fillets

This dish is a fast mid-week meal packed full of Tex-Mex flavours. Prep the Quorn Roast Sliced Fillet mix and serve for dinner or cold as a lunch box option, perfect in a wrap for lunch on the go.

Serves 4

25 mins


308 cals
(Per serving)

8.8 g of fat

Made with Quorn Vegetarian Chicken Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 1 pack Quorn Roasted Sliced Fillets
  • A drizzle of olive oil
  • 1 red onion, diced
  • ½ tbsp mild chilli powder
  • 1 tbsp tomato puree
  • 1 tbsp coriander, chopped
  • 200g rice
  • 100g tinned sweetcorn
  • ½ avocado, sliced
  • 4 tsp sour cream
  • 1 green chilli, sliced
  • 8 lime wedges
  • A handful of tortilla chips (optional)


  1. Heat a drizzle of olive oil in a frying pan over a medium heat. Add the Quorn Roasted Sliced Fillets and diced onion and sauté for 5 minutes.
  2. Add the chilli powder, tomato puree and 2 tablespoons of water. Cook for 1 minute.
  3. Remove from the heat and stir through the chopped coriander.
  4. To serve, cook the rice as per pack instructions. Drain and divide between 4 serving bowls. Top with the prepared Quorn Roasted Sliced Fillet mix, sweetcorn, avocado and sour cream.
  5. Garnish with sliced chilli, lime wedges, coriander leaves and some tortilla chips.

Meal Prep Tip: To re-heat, place the Quorn Roasted Sliced Fillet mix into a non-stick pan, Cook for 8-10 minutes or until piping hot. Serve with the fresh recipe elements and garnish with chili, lime wedges and coriander.

Recipe inspiration

See all recipes

The nation has spoken

0 out of 5 stars (0)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Leave a review