Quorn Mince Chilli Tacos by Lisa Faulkner & Stu Henshall

If you’re craving something healthy for dinner, one that's bursting with flavour which the whole family will enjoy, then look no further! Make every night taco night with our Quorn Mince Chilli Tacos. Served with a creamy homemade guacamole and chive yoghurt dip. Muy delicioso!

Recipe by Lisa Faulkner and Stu Henshall

Serves 2

40 mins


Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat


  • 175g Quorn Mince
  • ½ white onion, finely chopped
  • ½ red chilli (optional)
  • 1 rehydrated chipotle kept whole or ½ tsp of chipotle paste
  • ½ red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 170g sweetcorn, drained
  • 200g tinned chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp cocoa powder
  • ½ tsp cinnamon
  • 1 tbsp of chopped coriander
  • Salt and pepper, to taste
  • Guacamole
  • 1 avocado
  • Lime juice
  • Salt and pepper, to taste
  • ½ tsp fresh mint, chopped
  • ½ tsp fresh coriander, chopped
  • Yoghurt dip
  • 4 tbsp Greek style yoghurt
  • 1 tbsp chives
  • Salt and pepper, to taste
    • To serve
  • Grated Cheese
  • Taco Shells


  1. Sauté onion, chilli, red pepper and garlic over a medium heat
  2. Add dry spices and coook for 20 seconds and then add tomatoes, Quorn Mince, sweetcorn, and a dash of water and simmer for 12 minutes
  3. Remove whole chilli if using and add cocoa and taste to check seasoning
  4. Combine all yogurt dip ingredients in a bowl, mix well and set aside
  5. Make the guacamole by combining mashed avo and additional ingredients
  6. Heat your tacos and get building!

Recipe by Lisa Faulkner and Stu Henshall

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