Vegetarian Chipotle Chicken Taco
Craving bold flavors without sacrificing a plant-based lifestyle? These Vegetarian Chipotle Chicken Tacos bring smoky, spicy satisfaction to your table in just 35 minutes. Made with tender plant-based chicken strips marinated in a vibrant blend of chipotle peppers in adobo sauce, smoked paprika, cumin, and lime juice, these tacos pack a punch of Tex-Mex flair. Served on warm corn tortillas and topped with fresh red onion, creamy avocado, sweet ripe tomatoes, and fragrant cilantro, they embody a perfect balance of heat and freshness. Easy to prepare and bursting with flavor, this recipe is ideal for vegetarian taco nights and offers a healthier twist on traditional favorites. Whether you're a seasoned vegetarian or simply curious, these tacos are sure to become a new mealtime favorite! Keywords: vegetarian taco recipe, chipotle chicken alternative, plant-based Tex-Mex, smoky vegetarian tacos, quick taco dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams plant-based chicken strips
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 8 corn tortillas
- 1 red onion, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 1 avocado, sliced
- 2 ripe tomatoes, diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine the chipotle peppers in adobo sauce, olive oil, lime juice, minced garlic, smoked paprika, cumin powder, salt, and black pepper.
Add the plant-based chicken strips to the marinade, tossing well to coat. Let it sit for at least 15 minutes to absorb the flavors.
While the chicken strips are marinating, prepare the toppings by slicing the red onion, chopping the cilantro, slicing the avocado, and dicing the tomatoes.
Heat a non-stick skillet over medium-high heat. Add the marinated plant-based chicken strips and cook for about 7-10 minutes, until they are nicely browned and heated through.
Warm the corn tortillas by placing them on a dry skillet over medium heat, allowing them to soften and slightly char around the edges.
Assemble the tacos by distributing the cooked plant-based chicken strips onto each tortilla.
Top the tacos with sliced red onion, chopped cilantro, sliced avocado, and diced tomatoes.
Serve immediately with extra lime wedges and cilantro, if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 17.0 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3098 mg | 66% | |
*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.
