Dairy-Free Street Tacos
Say goodbye to dairy with these irresistible Dairy-Free Street Tacos, an effortless and flavor-packed dish perfect for taco night. This recipe features tender marinated chicken thighs or a vegan option using firm tofu, seasoned with a zesty blend of lime juice, garlic, cumin, chili powder, and smoked paprika. Wrapped in warm, soft corn tortillas, each taco is topped with refreshing additions like diced avocado, crisp radishes, red onion, and fragrant cilantro. Quick and easy to prepare in under 35 minutes, these tacos are a crowd-pleaser for any dietary preference. Serve with lime wedges and a dash of hot sauce for an extra kick, and enjoy this naturally dairy-free fiesta right at home!
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Recipe Information
Ingredients
- 1 lb Chicken thighs or firm tofu (for vegan option)
- 12 Corn tortillas
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 Red onion, diced
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, diced
- 4 Radishes, thinly sliced
- 2 tsp Hot sauce (optional)
- 4 Lime wedges (for serving)
Instructions
In a medium-sized bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to create a marinade.
If using chicken thighs, cut them into bite-sized pieces. If using tofu, press it to remove excess moisture and cut it into small cubes.
Add the chicken or tofu to the marinade, toss to coat evenly, and let it sit for 10 minutes to absorb the flavors.
While the protein marinates, prepare the toppings. Dice the red onion, chop the fresh cilantro, dice the avocado, and thinly slice the radishes. Set them all aside.
Heat a large skillet over medium-high heat. Add the marinated chicken or tofu along with any remaining marinade to the skillet. Cook for 10-12 minutes, stirring frequently, until the chicken is fully cooked or the tofu is golden on all sides.
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
Assemble the tacos by dividing the cooked protein among the tortillas. Top each taco with the diced red onion, chopped cilantro, diced avocado, and sliced radishes.
Drizzle each taco with hot sauce if desired, and serve with lime wedges on the side for squeezing over the tacos.
Enjoy your delicious dairy-free street tacos!
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 18.7 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 589 mg | 45% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4209 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
