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VEGETARIAN TACOS

Course Main Course
Cuisine Low-Calorie
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 157 kcal

Ingredients

  • 1 pack of Quorn chicken-style pieces chicken/turkey etc would work just as well.
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 sachet of fajita seasoning I swear by Old El Paso's smoky bbq flavour mix.
  • 8 taco shells
  • Spray oil

Instructions

  1. Preheat your oven to 200 degrees (gas mark 5). Empty the Quorn (or meat pieces) into a bowl, and spray 5-6 times with oil, before emptying just under half of the fajita mix over the pieces, and mixing well. Empty into a pre-heated frying pan or wok.
  2. Whilst the 'meat' is browning, cut the bell peppers and onions into coarse chunks, spray with another 5-6 shots of oil, and sprinkle the remaining fajita mix over the top, mixing well. Once the meat's brown, throw the vegetables in and allow to cook for another 5-10 minutes, depending on the desired texture.
  3. As the vegetables are cooking, place your taco shells upside-down (folded side up) onto a baking tray and place in the now hot oven for 3-4 minutes, or until warm throughout.
  4. Once everything's warm, you're ready to serve; I generally like to yell 'careful, it's hot', and place the steaming frying pan on the dining table (forever conscious of health & safety, me!) alongside some salsa and a block of cheese, give everyone a plate with two tacos on it each (more on the table if boys are present), and let everyone get stuck in!

Recipe Notes

The complete fajita mix (minus shells, cheese and salsa) clocks in at around 157 calories per serving.