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 |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 28.4 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3482 mg | 74% | |
*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.
