Vegan Shrimp Tacos

These Vegan Shrimp Tacos are a delightful plant-based twist on a classic dish, featuring marinated and sautéed vegan shrimp made from konjac root. Topped with fresh avocado, crunchy cabbage, and a zesty lime crema, they offer a refreshing and satisfying meal.

Ingredients

• Vegan shrimp (konjac-based) - 200 grams
• Corn tortillas - 4 small
• Avocado - 1 medium, sliced
• Red cabbage - 100 grams, shredded
• Fresh cilantro - 20 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan sour cream - 4 tablespoons
• Water - 1 tablespoon

Steps

1. In a bowl, mix the olive oil, garlic powder, cumin, paprika, salt, and black pepper to create a marinade.
2. Add the vegan shrimp to the marinade and let it sit for 10 minutes to absorb the flavors.
3. Heat a non-stick skillet over medium heat and add the marinated vegan shrimp.
4. Sauté the shrimp for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.
5. While the shrimp is cooking, prepare the lime crema by mixing the vegan sour cream, lime juice, and water in a small bowl until smooth.
6. Warm the corn tortillas in a separate skillet for about 1-2 minutes on each side until pliable.
7. Assemble the tacos by placing a portion of the sautéed vegan shrimp on each tortilla, followed by slices of avocado, shredded red cabbage, and chopped cilantro.
8. Drizzle the lime crema over the top, then serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from konjac and avocado.
• High in dietary fiber from cabbage, promoting digestive health.

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