Vegan Chicken Fajita Tacos
Elevate your taco night with these vibrant Vegan Chicken Fajita Tacos—an irresistible plant-based twist on a classic favorite! Featuring tender strips of seasoned seitan, perfectly marinated in a zesty blend of lime, soy sauce, and bold spices like paprika and cumin, this recipe delivers all the rich, smoky flavors you crave. Sautéed bell peppers and onions add a colorful, caramelized touch, while creamy avocado slices, fresh cilantro, and tangy salsa create a satisfying, flavor-packed finish. Wrapped in warm corn tortillas, these tacos are quick, easy, and perfect for weeknight dinners or casual gatherings. Whether you’re vegan or simply seeking a meat-free option, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 300 g Seitan, sliced into thin strips
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 medium Yellow onion, sliced
- 2 tablespoons Olive oil
- 1 large Lime, juiced
- 2 tablespoons Soy sauce
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 8 small Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- 0.5 cup Salsa
Instructions
In a large bowl, combine the olive oil, lime juice, soy sauce, chili powder, ground cumin, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade.
Add the sliced seitan to the marinade, tossing to coat the strips thoroughly. Marinate for at least 10 minutes or while preparing the vegetables.
Heat a large skillet over medium-high heat. Add a splash of olive oil and once hot, add the sliced onion and bell peppers. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.
Add the marinated seitan to the skillet with the vegetables. Cook, stirring occasionally, for about 5-7 minutes, or until the seitan is browned and heated through.
While the seitan and vegetables are cooking, warm the corn tortillas in a separate skillet over medium heat or wrap them in a damp paper towel and microwave until warm.
To assemble the tacos, place a portion of the seitan and vegetable mixture in each warmed tortilla. Top with fresh cilantro, slices of avocado, and a spoonful of salsa.
Serve immediately and enjoy your Vegan Chicken Fajita Tacos!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 870 mg | 19% | |
*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.
