Vegetarian Chicken Street Tacos
Satisfy your taco cravings with these flavorful Vegetarian Chicken Street Tacos that are perfect for plant-based food lovers and taco enthusiasts alike! This quick and easy recipe combines seasoned vegetarian chicken strips with vibrant toppings to deliver a classic street taco experience—minus the meat. Spiced with cumin, paprika, and black pepper, the protein-packed chicken alternative is sautéed to perfection in olive oil before being layered onto warm corn tortillas. Fresh ingredients such as creamy mashed avocado, zesty lime, crunchy red onions, jalapeño slices, and fragrant cilantro create a symphony of textures and flavors that are completed with a dollop of tangy sour cream. Ready in just 30 minutes, these tacos are an excellent choice for weeknight dinners, casual gatherings, or Meatless Monday meals. Plus, they’re a healthier, plant-based twist on traditional chicken street tacos that will delight vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 10 ounces vegetarian chicken strips
- 8 corn tortillas
- 2 tablespoons olive oil
- 1 lime
- 1 small red onion
- 0.5 cup fresh cilantro leaves
- 1 avocado
- 0.5 cup sour cream
- 1 jalapeño pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Finely dice the red onion, chop the cilantro leaves, and slice the jalapeño pepper. Set aside.
In a bowl, mix the cumin, paprika, salt, and black pepper. Add the vegetarian chicken strips, ensuring they are coated evenly with the spice mixture.
In a large skillet, heat the olive oil over medium heat. Add the spiced vegetarian chicken strips and cook for about 5-7 minutes or until they are golden brown and heated through.
While the vegetarian chicken cooks, warm the corn tortillas in a separate skillet over medium heat, flipping occasionally until they are pliable and slightly toasted.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Squeeze in the juice of the lime and mash with a fork until smooth. Season with salt to taste.
Assemble the tacos by placing a generous scoop of the cooked vegetarian chicken onto each tortilla. Top with a spoonful of mashed avocado, a sprinkle of diced red onions, jalapeño slices, and chopped cilantro.
Finish with a dollop of sour cream before serving and enjoy your vegetarian chicken street tacos!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 17.4 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1899 mg | 40% | |
*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.
