Vegetarian Chipotle Chicken Taco
Satisfy your taco cravings with these bold and smoky Vegetarian Chipotle Chicken Tacos, a plant-based twist on a Mexican classic. Featuring tender, marinated plant-based chicken strips infused with the rich, smoky heat of chipotle peppers in adobo sauce and aromatic spices like paprika and cumin, these tacos deliver a punch of flavor in every bite. Nestled in warm corn tortillas and topped with fresh, vibrant ingredients such as ripe tomatoes, creamy avocado, crisp red onion, and fragrant cilantro, this quick and easy recipe is perfect for weeknight dinners or casual gatherings. Ready in just 35 minutes, these vegetarian-friendly tacos are a delicious and healthy option that doesn’t skimp on taste. Pair them with lime wedges for a zesty finishing touch, and enjoy a guilt-free fiesta!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
While the chicken strips are marinating, prepare the toppings by slicing the red onion, chopping the cilantro, slicing the avocado, and dicing the tomatoes.
Step 4
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.
Step 5
Warm the corn tortillas by placing them on a dry skillet over medium heat, allowing them to soften and slightly char around the edges.
Step 6
Assemble the tacos by distributing the cooked plant-based chicken strips onto each tortilla.
Step 7
Top the tacos with sliced red onion, chopped cilantro, sliced avocado, and diced tomatoes.
Step 8
Serve immediately with extra lime wedges and cilantro, if desired.
Nutrition Facts
| Serving size | (1352.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1818.3 |
| Total Fat 79.1g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2379.2mg | 0% |
| Total Carbohydrate 227.8g | 0% |
| Dietary Fiber 52.7g | 0% |
| Total Sugars 17.0g | |
| Protein 74.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 468.0mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 3098.1mg | 0% |
Source of Calories