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.
1/4 tsp each ground cumin, chilli powder, salt and pepper
60g finely shredded red cabbage
4 corn tortillas, warmed
Lime wedges, for serving
Method
Prepare the Quorn Vegan Fishless Fingers according to package directions.
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.
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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