Vegan Chipotle Steak Taco
Savor bold flavors and plant-based perfection with these Vegan Chipotle Steak Tacos—an irresistible twist on a classic favorite. Featuring smoky, seasoned seitan strips marinated in a tantalizing blend of chipotle peppers, smoked paprika, soy sauce, and lime juice, this dish delivers rich, meaty textures without the meat. Quickly seared until slightly crispy, the seitan is layered onto warm corn tortillas and topped with creamy avocado, fresh cilantro, and red onion for a vibrant, satisfying bite. Perfect for weeknight dinners or taco nights, these vegan tacos are packed with protein and bursting with Tex-Mex flair. Served with a squeeze of lime, they’re the ultimate crowd-pleaser for vegan and non-vegan foodies alike!
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Recipe Information
Ingredients
- 16 ounces seitan strips
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 12 pieces corn tortillas
- 1 large avocado
- 0.5 cup fresh cilantro
- 1 small red onion
- 4 pieces lime wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large bowl, combine olive oil, chipotle peppers in adobo sauce, smoked paprika, ground cumin, garlic powder, soy sauce, lime juice, salt, and black pepper. Mix well to create the marinade.
Add the seitan strips to the marinade, ensuring they are well-coated. Cover and let marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
While the seitan is marinating, dice the red onion and chop the cilantro. Slice the avocado just before serving to maintain its freshness and color.
Heat a large skillet or grill pan over medium-high heat. Add the seitan strips (in batches if necessary) and cook for about 3-4 minutes on each side or until they are browned and slightly crispy.
Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until they're pliable and lightly charred.
To assemble the tacos, place a few strips of the cooked seitan onto each tortilla. Add slices of avocado, a sprinkle of diced onion, and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos before eating.
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 370.7 g | 135% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 14.2 g | ||
| Protein | 387.5 g | 775% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1088 mg | 84% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 3023 mg | 64% | |
*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.
