Vegan Classic Chicken Tacos
Elevate taco night with these irresistible Vegan Classic Chicken Tacos—a plant-based twist on a beloved favorite. Featuring zesty, seasoned plant-based chicken strips cooked to golden perfection, these tacos are packed with bold flavors thanks to a smoky blend of chili powder, cumin, smoked paprika, and garlic. Wrapped in warm corn tortillas and topped with fresh ingredients like diced tomatoes, chopped red onions, creamy avocado slices, and vibrant cilantro, each bite bursts with texture and taste. A dollop of vegan sour cream adds a luscious finish, while a squeeze of lime ties it all together. Ready in just 30 minutes, this easy vegan recipe is perfect for weeknight dinners or casual gatherings. Keyword-rich for SEO: vegan tacos, plant-based recipes, quick vegan dinner, meat-free chicken tacos, healthy taco ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Plant-based chicken strips
- 8 Corn tortillas
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium, chopped Red onion
- 1 medium, diced Tomato
- 4 large, shredded Lettuce leaves
- 0.25 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
- 1 large, sliced Avocado
- 0.5 cup Vegan sour cream
Instructions
Begin by preparing the plant-based chicken strips. In a large mixing bowl, combine the onion powder, garlic powder, chili powder, smoked paprika, cumin, salt, and black pepper. Add the plant-based chicken strips to the bowl and mix thoroughly until the strips are well coated with the seasoning.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the seasoned plant-based chicken strips to the skillet.
Cook the strips for approximately 5-7 minutes, stirring occasionally, until they are golden brown and heated through.
While the strips are cooking, prepare the taco toppings. Chop the red onion, dice the tomato, shred the lettuce, and chop the cilantro. Slice the avocado and set everything aside.
Warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side or until they are pliable and warm.
Assemble the tacos by placing a few cooked plant-based chicken strips on each tortilla. Top with chopped red onion, diced tomato, shredded lettuce, and sliced avocado.
Sprinkle with fresh cilantro and add a dollop of vegan sour cream on top.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 21.2 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2928 mg | 62% | |
*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.
