Tangy pineapple salsa makes a lovely fresh topping for these breaded vegan fish tacos. Best served in corn tortillas with shredded red cabbage.
Prep Time: 5 minutes
Cooking Time: 20 minutes
- Prepare the Quorn Fishless Breaded Fillets with a Lemon & Pepper Breadcrumb 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.
- Slice each fillet into 6 strips and serve 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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