Vegan Chicken Fajita Tacos

Savor the bold, smoky flavors of these Vegan Chicken Fajita Tacos, a plant-based twist on a Tex-Mex favorite that's guaranteed to impress! This quick and easy recipe swaps traditional chicken for hearty, protein-packed seitan, marinated in a zesty blend of lime juice, soy sauce, chili powder, and spices for maximum flavor. Paired with vibrant strips of red and green bell peppers, caramelized onions, and nestled in warm corn tortillas, these tacos are the perfect fusion of wholesome ingredients and irresistible taste. Top them off with creamy avocado, fresh cilantro, and your favorite salsa for a burst of freshness in every bite. Ready in just 35 minutes and ideal for weeknight dinners or entertaining, these vegan fajita tacos deliver satisfying, crowd-pleasing flavor without compromising on nutrition. Perfect for those seeking quick vegan taco recipes, meatless Tex-Mex ideas, or flavorful plant-based dinner options!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 g Seitan, sliced into thin strips
• 1 large Red bell pepper, sliced
• 1 large Green bell pepper, sliced
• 1 medium Yellow onion, sliced
• 2 tablespoons Olive oil
• 1 large Lime, juiced
• 2 tablespoons Soy sauce
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper, ground
• 8 small Corn tortillas
• 0.25 cup Fresh cilantro, chopped
• 1 large Avocado, sliced
• 0.5 cup Salsa

Directions

Step 1

In a large bowl, combine the olive oil, lime juice, soy sauce, chili powder, ground cumin, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade.

Step 2

Add the sliced seitan to the marinade, tossing to coat the strips thoroughly. Marinate for at least 10 minutes or while preparing the vegetables.

Step 3

Heat a large skillet over medium-high heat. Add a splash of olive oil and once hot, add the sliced onion and bell peppers. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.

Step 4

Add the marinated seitan to the skillet with the vegetables. Cook, stirring occasionally, for about 5-7 minutes, or until the seitan is browned and heated through.

Step 5

While the seitan and vegetables are cooking, warm the corn tortillas in a separate skillet over medium heat or wrap them in a damp paper towel and microwave until warm.

Step 6

To assemble the tacos, place a portion of the seitan and vegetable mixture in each warmed tortilla. Top with fresh cilantro, slices of avocado, and a spoonful of salsa.

Step 7

Serve immediately and enjoy your Vegan Chicken Fajita Tacos!

Nutrition Facts

Serving size	(1477.8g)

Amount per serving	% Daily Value*
Calories	1762.2

Total Fat 74.0g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4374.5mg	0%
Total Carbohydrate 199.1g	0%
Dietary Fiber 43.7g	0%
Total Sugars 24.0g
Protein 103.6g	0%

Vitamin D 0IU	0%
Calcium 452.5mg	0%
Iron 18.0mg	0%
Potassium 3170.8mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 22.1%

Carbs: 42.4%