Vegan Shrimp Taco

Transform your taco night with these irresistible Vegan Shrimp Tacos! Perfectly seasoned, plant-based shrimp are sautéed to golden perfection and paired with a creamy, zesty avocado-lime sauce. Layered on warm corn tortillas and topped with crunchy red cabbage, sweet cherry tomatoes, tangy red onion, and spicy jalapeño, these tacos offer a vibrant combination of flavors and textures in every bite. Quick and easy to prepare in just 25 minutes, this vegan twist on the classic shrimp taco is ideal for a weeknight dinner or a fun gathering with friends. Packed with bold spices and fresh ingredients, these tacos are sure to become your new go-to for a healthy, satisfying meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 250 grams Vegan shrimp
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 pieces Corn tortillas
• 1 large Avocado
• 1 large Lime
• 2 tablespoons Fresh cilantro
• 1 cup Red cabbage
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 1 small Jalapeño pepper

Directions

Step 1

Start by preparing the vegan shrimp. In a mixing bowl, combine the vegan shrimp with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to coat the shrimp evenly with the spices.

Step 2

Heat a non-stick skillet over medium heat. Add the seasoned vegan shrimp to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly browned. Remove from heat and set aside.

Step 3

While the shrimp are cooking, prepare the avocado-lime sauce. In a small bowl, mash 1 large avocado and add the juice of 1 large lime. Mix in 2 tablespoons of finely chopped fresh cilantro. Stir well and set aside.

Step 4

Prepare the toppings by finely shredding 1 cup of red cabbage, halving 1 cup of cherry tomatoes, thinly slicing half a medium red onion, and slicing 1 small jalapeño pepper (remove seeds if you prefer less heat).

Step 5

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

Step 6

To assemble the tacos, spread a generous amount of avocado-lime sauce on each tortilla. Add a portion of the cooked vegan shrimp, then top with shredded cabbage, cherry tomatoes, red onion, and jalapeño slices as desired.

Step 7

Serve the vegan shrimp tacos immediately, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(1289.9g)

Amount per serving	% Daily Value*
Calories	1805.5

Total Fat 75.2g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 2323.3mg	0%
Total Carbohydrate 260.9g	0%
Dietary Fiber 53.1g	0%
Total Sugars 16.5g
Protein 34.8g	0%

Vitamin D 0IU	0%
Calcium 423.9mg	0%
Iron 11.8mg	0%
Potassium 2633.9mg	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: 36.4%

Protein: 7.5%

Carbs: 56.1%