Smoked chilli Quorn tacos

20 minutes


  • 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


  • 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


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
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
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
Remove the whole chilli and scatter over some freshly chopped parsley and coriander
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
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