Nacho Nugget Mexican Tacos

Dish up an epic taco night with these Nacho Nugget Mexican Tacos! They're a total weeknight flavour-fiesta!

Load up griddled tortilla wraps with a zingy green slaw and our brand Quorn Cheesy Nacho Nuggs for that epic CRUNCH with a deliciously cheesy flavour.

Simply oven-bake or air-fry your Nacho Nuggs, whip up the slaw and limey mayo, then pile into warm wraps. Add a hit of sriracha for a spice kick.

These easy Mexican inspired tacos are bursting with flavour and every bite is loaded with crunchy chickeny nuggs. Serve up and dig in!

Serves 4

30 mins

Easy

414 cals
(Per serving)

18.1g of fat
(Per serving)

9.1 g fibre
(Per serving)

19.7 g protein
(Per serving)

Ingredients

  • 16 Quorn Cheesy Nacho Nuggs

For the crunchy green slaw:

  • 1 green pepper, sliced
  • 50g sugar snap peas, sliced
  • 75g green spring cabbage, shredded
  • 1 lime, juice only
  • 1 tbsp light mayonnaise
  • ½ tbsp poppy seeds

For the taco build:

  • 4 soft wraps
  • ½ small avocado, thinly sliced
  • 4 spring onions, sliced
  • 60g pickled red onion
  • 2 tbsp light sour cream
  • ½ tsp sriracha sauce

To garnish:

  • Coriander leaves
  • Lime wedges
  • Extra drizzle of sriracha sauce

Method

For the crunchy green slaw:

  1. Place all of the ingredients into a bowl and mix to evenly combine. Set to one side.

For the taco build:

  1. Cook the Quorn Cheesy Nacho Nuggs as per pack instructions.
  2. Heat a griddle pan over a medium heat. Warm the wraps on the griddle for 1-2 minutes.
  3. Divide the slaw between the tacos.
  4. Top with Quorn Cheesy Nacho Nuggs, avocado, spring onion and pickled red onion.
  5. Mix the sour cream and sriracha sauce in a ramekin. Drizzle over the wraps.

To garnish:

  1. Garnish with coriander leaves, lime wedges and an extra drizzle of sriracha sauce if desired.

Tip: You can also swap the white cabbage in this recipe for red cabbage!