Tangy pineapple salsa makes a lovely fresh topping for these breaded vegan fish tacos. Best served in corn tortillas with shredded red cabbage.
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
Quarter tsp each ground cumin, chilli powder, salt and pepper
60g finely shredded red cabbage
4 corn tortillas, warmed
- Cook the quorn fishless fillets according to package directions.
- Meanwhile, toss together the pineapple, red onion, jalapeno, coriander, lime juice, cumin, chilli powder, salt and pepper. Let it stand for 5-10 mins for the flavours to marry.
- Slice each fillet into 6 strips and serve with the pineapple salsa and cabbage in the tortillas, with lime wedges for squeezing.
COOKS TIP: Substitute pineapple with mango. Add avocado slices or guacamole to the tacos if desired.