Vegan Fishless Finger Tacos

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

Serves 2

35 mins


345 cals
(Per serving)

4.2 g of fat


Made with Quorn Vegan Fishless Fingers

Source of fibre
Low in saturated fat
No soy


  • 1 pack Quorn Vegan Fishless Fingers
  • 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


  1. Prepare the Quorn Vegan Fishless Fingers according to package directions.
  2. Meanwhile, toss together the pineapple, red onion, jalapeno, coriander, lime juice, cumin, chili powder, salt and pepper. Let it stand for 5-10 minutes for the flavours to marry.
  3. Serve the fishless fingers with the pineapple salsa and cabbage in the tortillas, with lime wedges for squeezing.

Tips: Substitute pineapple with mango. Add avocado slices or guacamole to the tacos if desired.

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