Vegetarian Shrimp Taco
Satisfy your taco cravings with this vibrant and flavorful Vegetarian Shrimp Taco recipe! Perfect for plant-based eaters and seafood lovers alike, these tacos feature a soy-based shrimp alternative marinated in a smoky blend of paprika, cumin, and garlic, then lightly sautéed to perfection. Nestled in warm corn tortillas, they're loaded with crunchy red cabbage, creamy avocado slices, and a zesty drizzle of fresh lime juice. Topped with a smoky chipotle sauce and optional sour cream for an extra kick, these tacos are as visually stunning as they are delicious. Ready in just 25 minutes, they’re a quick and easy vegetarian dinner option, perfect for any taco night or casual gathering. Indulge in a satisfying taste of the ocean—plant-based style!
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Recipe Information
Ingredients
- 300 grams Vegetarian shrimp (soy-based alternative)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 cup Red cabbage, thinly sliced
- 0.5 cup Fresh cilantro, chopped
- 1 large Avocado, sliced
- 2 tablespoons Fresh lime juice
- 0.25 cup Chipotle sauce
- 0.25 cup Sour cream (optional)
Instructions
Begin by preparing the vegetarian shrimp. Rinse them under cold water and pat dry with a paper towel.
In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well to create a marinade.
Add the vegetarian shrimp to the marinade, ensuring they are evenly coated. Let them marinate for at least 10 minutes.
While the shrimp are marinating, prepare the remaining taco ingredients: thinly slice red cabbage, chop fresh cilantro, and slice the avocado.
Heat a non-stick skillet over medium heat. Add the marinated vegetarian shrimp and cook for 3-5 minutes, stirring occasionally until they are lightly browned and heated through.
In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until they're pliable and fragrant.
Assemble the tacos by placing a layer of red cabbage on each tortilla, followed by a few pieces of the cooked vegetarian shrimp.
Top with fresh cilantro, sliced avocado, and a drizzle of fresh lime juice. Add chipotle sauce and sour cream (if using).
Serve the tacos immediately while warm. Enjoy your Vegetarian Shrimp Tacos with additional lime wedges on the side for extra zest.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 16.1 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| 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.
