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This recipe is completely vegan, gluten-free and natural. We wanted to make this quick, easy, and a delicious meal for the whole family to enjoy. Schnitzels on tacos is a must-try!

Please note that our crumbed products are only available via our online store. Delivering to NSW, ACT, VIC and QLD in Australia. Order them here.

Prep time: Takes approx 20-25 minutes

Servings: Makes 12 tacos. So 3-4 servings.

You’ll need:

  • 1 pack of Syndian black bean schnitzels

  • 200grams coleslaw mix (feel free to make your own)

  • 1 large Lebanese cucumber (diced)

  • 1 mango (diced)

  • 2 tomatoes (diced)

  • ½ red onion (diced)

  • 1 packet 12 corn tortillas (these are gluten-free)

  • 1 tbsp of apple cider vinegar

  • 2 tbsp of hot sauce (optional)

  • 4 tbsp of olive oil

To serve

How to:

  • Ensure you have all your salad items chopped. In a bowl combine cucumber, tomato, onion and mango. Mix and drain out any excess liquid. Set aside in the fridge.

  • Heat a non-stick pan on medium heat. Add in your olive oil and place your schnitzels in. Cook for 5-7 minutes each side. You may need to add extra oil to avoid sticking. *Please note that the schnitzels are very delicate given they are natural. Handle with care.

  • Whilst schnitzels cook, place your coleslaw in a bowl and add your apple cider vinegar and hot sauce. If you don’t want hot sauce, you can always use lime or Syndian aioli. Combine and store in the fridge.

  • Once schnitzels are cooked, remove and carefully slice into strips.

  • Heat your tortillas and layer with slaw, mango salsa, schnitzel and top with coriander.

  • Serve with fresh lime, Syndian salsa or aioli

  • Don’t forget to tag us on our socials @syndiannaturalfoods


*You can always air fry or bake your schnitzels too


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