Rate this recipe

Sriracha Vegan Nugget Tacos

Sriracha Vegan Nugget Tacos

BY

This is a great idea for a meal where everyone can get involved with making their own.

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Categories: Light meals, Vegan
Crush Mag Online Crush Mag Online

Salsa
1 C (250 ml / 165 g) tinned whole kernel
corn, drained
1 large avocado, peeled and chopped
½ C (125 ml) spring onions, chopped
1 Tbsp (15 ml) coconut cream
1 Tbsp (15 ml) Sriracha sauce (or your favourite
chilli sauce)
1 tsp (5 ml) lemon juice
½ tsp (2.5ml) chillies, finely chopped
salt and pepper

Tacos
2 x 280g Quorn Vegan Nuggets
12-16 mini vegan tortilla wraps

To Assemble
1 C (250 ml) iceberg lettuce, shredded
1 C (250 ml) red cabbage, shredded
handful of onion sprouts
handful of micro herbs
Sriracha sauce, to serve
lemon wedges, to serve

Salsa
Mix all the ingredients for the salsa together and season with salt and pepper.

Tacos
Preheat the oven to 200 °C.

Arrange the Quorn Vegan Nuggets on a baking tray and bake for 18 minutes. Remove and dice into bite-size chunks.

Reduce the temperature of the oven to 180 °C.

Bake the tacos on a baking tray for 40 seconds. Remove from the oven and keep warm under a slightly damp kitchen towel.

To Assemble
Layer each tortilla with lettuce and red cabbage, add a spoonful of salsa and then crispy Quorn Vegan Nugget pieces. Sprinkle with onion sprouts and micro herbs and serve with extra Sriracha sauce and lemon wedges.

TIP: If you can’t find mini wraps, use 1½ regular soft tortilla wraps per person. Use a large, round cutter (10 cm diameter) to cut out 3 mini wraps. Alternatively you could also use shop-bought, vegan-friendly corn tacos.