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Vegetarian Taco Salad with Quorn Roast Sliced Fillets

Vegetarian taco salad with Quorn roast sliced fillets served in a blue bowl with sour cream and nacho chips on the side.

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.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

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.

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