Quorn and Fruit Chilli Tacos’



Standard Supplier 28th August 2014

Quorn and Fruit Chilli Tacos’

Portions: 10


  • Ingredients
  • 20g red onion, finely diced
  • 25g green bell pepper, finely diced
  • 25g red bell pepper, finely diced
  • 20g cucumber, peeled, cored and finely diced
  • 5g fresh coriander, chopped
  • 100g MAGGI® Rich & Rustic Tomato Sauce
  • ½ lime, juiced
  • 1tbsp rapeseed oil
  • 30g onion, diced
  • 2 gloves garlic, crushed
  • ½ green chilli, deseeded and finely chopped
  • 250g Quorn mince
  • 50g red lentils
  • 300g MAGGI® Rich & Rustic Tomato Sauce
  • 1 small apple, peeled chopped
  • 1tsp cumin
  • 1tsp smoked paprika
  • 15ml MAGGI Vegetable Liquid Concentrated Fonds
  • 10 taco shells
  • ¼ head iceberg lettuce, shredded
  • 300g salsa – See recipe above
  • 50g sour cream
  • 100g mature cheddar cheese
  • 1 pear, peeled and chopped


Begin by preparing the salsa. Combine all ingredients in a mixing bowl and cover with clingfilm. The flavours will develop and deepen while the chilli for the tacos is cooking.
Heat the oil in a large saucepan and add the onions. Cook for five minutes until soft and golden. Add the garlic and chilli and cook for a further five minutes, then stir in the Quorn and lentils and allow to cook for five minutes.
Add the tomato sauce, apple and pear and simmer for 45 minutes, adding a little water if required. Once tender add the cumin, smoked paprika and vegetable fonds.
To serve, warm the taco shells for two minutes in a pre-heated oven.
Divide the shredded lettuce among the shells then fill with the chilli. Top as desired: we suggest tomato salsa, a teaspoon of sour cream and a sprinkle of grated cheddar cheese.

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