Recipes

Quorn Korean Tacos

Try this Korean twist on tacos with your Quorn Meat Free Mince for a quick and tasty favourite, lower in calories and saturated fat!

Serves 4

20 mins

A Little Effort

270 cals
(Per serving)

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat

Ingredients

  • Quorn Meat Free Mince
  • 2 tbs. vegetable oil
  • 3 peeled garlic cloves, minced
  • 1/4 tsp ground ginger
  • 1 tsp root ginger, minced
  • 1/2 tsp chilli flakes
  • 1/2 cup vegetable broth
  • 1/2 - 1 tsp brown sugar, to taste
  • 4 green onions, white and light green parts thinly sliced
  • 8 corn or wheat tortillas (appoximately 6 inch diameter)
  • 1 large carrot, grated
  • 1/2 tsp fennel seeds
Ingredients for Mango Salsa
  • 1 mango, peeled and diced
  • 2 green onions, white and light green parts thinly sliced
  • 1/2 red chili, finely chopped
  • 2 tbs. fresh cilantro leaves, chopped
  • Juice of 1/2 lime
  • Pinch of salt and pepper
Ingredients for the Pickled Vegetables :
  • 1 tsp toasted sesame seeds
  • 2 tbs. boiling water
  • 1 tsp sugar
  • 2 tbs. white wine vinegar
  • 1 carrot, peeled and cut into thin ribbons
  • 1/2 cucumber, cut into thin ribbons
  • 2 green onions, white and light green parts thinly sliced

Method

  1. Prepare the pickled vegetables by dissolving the sugar in the water, add the vinegar and mix well then stir in the sesame seeds and vegetables. Cover and chill until needed.
  2. To prepare the mango salsa, combine all the ingredients in abowl, cover and chill until needed.
  3. To make the taco filling, heat the oil in a skillet and saute the garlic for 1-2 minutes then add the Quorn Grounds, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well then add the green onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled veegtables, Quorn filling and mango salsa.

Recipe inspiration

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