Ingredients

• Ingredients 2 Quorn Breaded Fishless Fillets (or similar) 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

Preparation

• Method 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. Did you enjoy this dish? Explore more vegan seafood recipes.