Vegan Chicken Street Tacos
Discover the bold flavors of this Vegan Chicken Street Tacos recipe, a plant-based twist on a classic favorite that’s perfect for casual dinners or crowd-pleasing parties. Made with seasoned seitan or vegan chicken strips, these tacos are bursting with smoky spices like chili powder, cumin, and paprika, giving them an authentic street taco vibe. The savory seitan is nestled in warm corn tortillas and topped with vibrant layers of diced red onion, fresh cilantro, cherry tomatoes, creamy avocado slices, and a zesty squeeze of lime. Quick and easy to prepare in just 25 minutes, these tacos are a delicious and nutritious meal that caters to vegans and taco enthusiasts alike. Whether you’re looking for a flavorful weeknight dinner or satisfying vegan comfort food, these tacos are sure to impress.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Seitan (or store-bought vegan chicken strips)
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Ground coriander
- 1 tablespoon Olive oil
- 8 pieces Corn tortillas
- 0.5 cup Red onion, diced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Cherry tomatoes, quartered
- 1 whole Avocado, sliced
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, combine the chili powder, paprika, garlic powder, onion powder, cumin, ground coriander, salt, and black pepper.
Cut the seitan into thin strips if using whole seitan. Add the seitan into the bowl with the spice mixture and toss until the seitan is evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned seitan strips.
Sauté the seitan strips for about 5-7 minutes, stirring occasionally, until they are browned and heated through.
While the seitan is cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side or until just warmed through and pliable.
To assemble the tacos, start by laying out a warm tortilla. Add a generous scoop of the cooked seitan to the center.
Top the seitan with diced red onion, chopped cilantro, quartered cherry tomatoes, and a couple of slices of avocado.
Finish by squeezing a lime wedge over the top of the assembled taco for a fresh zing.
Repeat this process with the remaining tortillas and ingredients.
Serve the tacos immediately while they are warm, along with additional lime wedges if desired.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 11.6 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2114 mg | 45% | |
*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.
