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Recipes

Lemon Pepper Vegan Fish Tacos

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Tangy pineapple salsa makes a lovely fresh topping for these breaded vegan fish tacos. Best served in corn tortillas with shredded red cabbage.

345 Cals Per serving
Serves 2
35 mins
Difficulty Easy

Ingredients

  • 2 Quorn Breaded Fishless Fillets
  • 150g pineapple, diced
  • 25g red onion, diced
  • 1 fresh jalapeno chilli, seeds removed and diced
  • 2 tbsp finely chopped fresh coriander
  • 2 tbsp lime juice, plus wedges for serving
  • 1/4 tsp each ground cumin, chilli powder, salt and pepper
  • 60g finely shredded red cabbage
  • 4 corn tortillas, warmed
  • Lime wedges, for serving

Made with Quorn Breaded Fishless Fillets

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