Vegetarian Chipotle Steak Taco
Discover the bold and smoky flavors of these Vegetarian Chipotle Steak Tacos, a plant-based twist on a classic favorite that’s perfect for taco lovers seeking a meat-free option. Made with hearty seitan strips marinated in a zesty blend of chipotle peppers in adobo, lime juice, and warm spices like cumin and paprika, this recipe delivers satisfying texture and vibrant flavor in every bite. Topped with fresh avocado, juicy cherry tomatoes, crisp red onion, and fragrant cilantro, these tacos are as colorful as they are delicious. With just 15 minutes of prep time and a quick skillet sear, they’re an ideal choice for busy weeknight dinners or casual gatherings. Served on warm corn tortillas with a refreshing squeeze of lime, these smoky vegetarian tacos are sure to take center stage at your dinner table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Seitan strips
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 0.5 cup Red onion
- 0.25 cup Cilantro
- 1 medium Avocado
- 1 cup Cherry tomatoes
- 1 lime Lime wedges
Instructions
In a medium bowl, mix the chipotle peppers in adobo sauce, olive oil, lime juice, garlic powder, cumin powder, paprika, salt, and black pepper to create the marinade.
Add the seitan strips to the marinade, tossing to ensure they are well coated. Allow them to marinate for at least 15 minutes.
While the seitan is marinating, slice the red onion thinly, halve the cherry tomatoes, chop the cilantro, and slice the avocado.
Heat a non-stick skillet over medium-high heat. Add the marinated seitan strips in a single layer, cooking for about 4-5 minutes until they begin to brown and are heated through, stirring occasionally.
Warm the corn tortillas on a dry pan or directly over a low flame on the stovetop, flipping occasionally until they are warm but not burnt.
Assemble the tacos by placing a portion of the cooked seitan strips onto each warm tortilla.
Top with sliced red onion, cherry tomatoes, cilantro, and avocado slices.
Serve immediately, garnishing with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 14.3 g | ||
| Protein | 331.2 g | 662% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2534 mg | 54% | |
*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.
