Recipes

Lemon & Pepper Vegan Crumbed Fish Tacos

★ ★ ★ ★ ★

Impress your friends and family by treating them to this tasty Mexican meal using tangy pineapple salsa as a lovely fresh topping for these crumbed vegan fish strips tacos. This is best served in tortillas with shredded red cabbage, with lime wedges on the side.

345 kJ Per serving

Serves 2

35 mins

Vegan

Difficulty Easy

Ingredients

2 Quorn Vegan Crumbed Fish Free Fillets
150g pineapple, diced
25g red onion, diced
1 fresh jalapeno chilli, seeds removed and diced
2 tbsp finely chopped fresh cilantro
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 tortillas, warmed
Lime wedges, for serving

Method

Prepare the Quorn Crumbed Fish Free Fillets with a Lemon & Pepper Crumb according to package directions.
Meanwhile, toss together the pineapple, red onion, jalapeno, cilantro, lime juice, cumin, chili powder, salt and pepper. Let it stand for 5-10 minutes for the flavours to marinate.
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.