Vegan Shrimp Taco
Transform your taco night with these irresistible Vegan Shrimp Tacos, crafted to deliver bold flavors and a plant-based twist on a classic favorite. Featuring perfectly seasoned vegan shrimp, sautéed to golden perfection with paprika, cumin, and garlic, and paired with a creamy avocado-lime sauce, these tacos are a sensational combination of zest and heartiness. Fresh toppings like crunchy red cabbage, juicy cherry tomatoes, and sliced jalapeño add vibrant color and texture, while warm corn tortillas wrap everything into the perfect handheld delight. Ready in just 25 minutes, this easy recipe is ideal for a quick, satisfying dinner or a crowd-pleasing party dish. Whether you're seeking delicious vegan recipes or inventive taco ideas, these Vegan Shrimp Tacos tick all the boxes for flavor, freshness, and convenience!
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Recipe Information
Ingredients
- 250 grams Vegan shrimp
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 large Avocado
- 1 large Lime
- 2 tablespoons Fresh cilantro
- 1 cup Red cabbage
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 1 small Jalapeño pepper
Instructions
Start by preparing the vegan shrimp. In a mixing bowl, combine the vegan shrimp with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to coat the shrimp evenly with the spices.
Heat a non-stick skillet over medium heat. Add the seasoned vegan shrimp to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly browned. Remove from heat and set aside.
While the shrimp are cooking, prepare the avocado-lime sauce. In a small bowl, mash 1 large avocado and add the juice of 1 large lime. Mix in 2 tablespoons of finely chopped fresh cilantro. Stir well and set aside.
Prepare the toppings by finely shredding 1 cup of red cabbage, halving 1 cup of cherry tomatoes, thinly slicing half a medium red onion, and slicing 1 small jalapeño pepper (remove seeds if you prefer less heat).
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
To assemble the tacos, spread a generous amount of avocado-lime sauce on each tortilla. Add a portion of the cooked vegan shrimp, then top with shredded cabbage, cherry tomatoes, red onion, and jalapeño slices as desired.
Serve the vegan shrimp tacos immediately, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 16.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2634 mg | 56% | |
*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.
