Smoked chilli Quorn tacos

6
20 minutes

Ingredients

  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 1 aji amarillo chilli, or chipotle chilli, rehydrated (kept whole)
  • 1/2 red pepper, chopped
  • 2 garlic cloves, finely chopped
  • 175g of Quorn mince
  • 170g of sweetcorn, canned and drained
  • 200g of tinned chopped tomatoes
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tbsp of parsley, chopped
  • 1 tbsp of coriander, chopped
  • salt
  • pepper
  • olive oil
  • crunchy taco shells, 6-8

Avocado

  • 1 avocado
  • 1 dash of lime juice
  • salt
  • pepper

Yoghurt sauce

  • 3 tbsp of Greek yoghurt
  • 1 tbsp of chives, chopped
  • salt
  • pepper

Grated cheddar

  • mature cheddar, grated

Method

1
Add 1 tbsp. of olive oil to a wide, flat saucepan and place over a medium heat. Sauté the shallots, chilli, red pepper and garlic for a few minutes, without allowing to burn
2
Add the Quorn mince, using a wooden spoon break up any clumps - this will help the mince cook evenly. Sprinkle in the spices and the whole rehydrated chilli. Mix for a minute or so
3
Add the chopped tomatoes, sweetcorn and 50ml water (add a little extra if mix looks a bit dry). Leave to cook over a low-medium heat for 10-15 minutes, until all of the ingredients are cooked through
4
Remove the whole chilli and scatter over some freshly chopped parsley and coriander
5
To prepare the accompaniments, mash the avocado with the lime juice and season to taste. Stir together the yoghurt sauce ingredients, and grate some cheddar
6
To serve, warm up the taco shells in the oven for 4 minutes. Fill with the smoky Quorn mince and top with avocado, yoghurt sauce and grated cheese