Quorn Chicken Tacos with Pineapple Salsa

These sweet and spicy tacos make for a fresh and tasty dinner any time of year.

Serves 4

20 mins

A Little Effort

Made with Quorn Fillets

High in protein
Gluten free
Low in saturated fat


Pineapple Salsa:
  • 1 cup finely chopped fresh pineapple
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped red onion
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp lime juice
  • 2 tbsp finely chopped fresh cilantro
  • 1/2 tsp salt
  • 1/3 cup barbecue sauce
  • 1 tbsp finely chopped canned chipotles in adobo sauce
  • 2 tbsp vegetable oil
  • 1 pkg Quorn Fillets
  • 1 cup shredded purple cabbage
  • 1 avocado, peeled, pitted and sliced
  • 8 corn tortillas, warmed
  • Lime wedges, for serving


  1. Pineapple Salsa: Stir together pineapple, red pepper, red onion, jalapeño, lime juice, cilantro and salt. Let stand for 10 minutes.
  2. Tacos: Stir together barbecue sauce and chipotles. Set aside.
  3. Heat vegetable oil in large skillet set over medium heat; cook fillets for 5 to 7 minutes or until golden brown all over. Remove fillets and slice thinly. Return to skillet along with barbecue sauce mixture. Cook for 2 to 3 minutes or until sauce starts to thicken.
  4. Assemble fillets, cabbage, avocado and Pineapple Salsa in warm tortillas. Serve with lime wedges.


  • For less spicy tacos, omit chipotles.
  • The salsa is just as delicious with mango or papaya instead of pineapple.

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