Cruelty-Free, Delicious Recipes

Prep time:  50 minutes
Difficulty: A little effort
Serving size: 4 portions
Calories per Serving: 350 cals

Ingredients:

For the Crunchy Slaw:

•  50 g Red cabbage, shredded
• 50 g White cabbage, shredded
• 1 tablespoon Red wine vinegar or apple cider vinegar
• 1 tablespoon Sriracha chili sauce

For the Mango Salsa:

• 100 g Ripe mango, peeled and cut into small cubes
• ½ Avocado, peeled, cored and cut into small cubes
• 1 spring onion, finely sliced
• 1 large red chilli
• Zest of one lime
• Juice of one lime

For the Vegan Coriander dressing: 

• 150 g Plain unsweetened vegan yogurt or vegan mayonnaise
• 1 tablespoon lime juice
• 10g Coriander leaves, finely chopped
• Salt and pepper to taste

Procedure: 

1. Remove the Quorn Vegan Fishless Fingers from their packaging and cook according to packet instructions.
2. Meanwhile, to prepare the crunchy slaw, place all ingredients into a bowl and mix well. Set aside until needed. Repeat this process with the mango salsa in a separate bowl.
3. For the vegan coriander dressing, add the chopped coriander and lime juice to the yoghurt or mayonnaise. Season with salt and pepper to taste.
4. Prior to serving, place the flour tortillas one at a time in a frying pan and fry on each side for 5-10 seconds. Once heated, transfer to a board or worktop and lay flat, covering while heating the rest. To serve, place a tablespoon of the crunchy slaw onto each taco, followed by a tablespoon of salsa, 2 Quorn Vegan Fishless Fingers, chopped coriander, chopped jalapenos, micro herbs and finish with a drizzle of the vegan coriander dressing.

To serve: 

• 16 Quorn Vegan Fishless Fingers
• 8 small flour tortillas
• Chopped coriander
• Chopped jalapenos
• Micro herbs for garnish