By now you probably know that I’m a lover of tacos. Any kind really. Fish style, Korean, fajita-ish, mushroom (see other taco recipes here)… This time I went a more traditional route. While these street tacos are vegetarian and use seitan instead of carne asada or carnitas, I believe they are pretty similar to traditional Mexican street tacos. Diced meat, onions, cilantro, and some salsa to tie it all together. I also added some avocado and cotija cheese to kick them up a notch.
I love how street tacos are so small. Instead of buying little tortillas, I just cut down the normal size we usually have using a small bowl and knife. It works great!
I fried really thin onions first before adding the seitan to give it a more flavorful meaty taste. Seitan is “wheat meat”, the gluten leftover from whole wheat flour after the starch is removed. You can buy it at a store like Whole Foods or make your own. I haven’t made any in a long time, but once I do, I’ll be sure to post.
I think a strong roasted chili salsa that is thin really works with these. I threw 3 Chipotle Chilis in Adobo Sauce, a little leftover Salsa Rachero, 1/4 can of petite dice tomatoes, and one Trader Joe’s frozen garlic cub (defrosted) in a food processor for these tacos.
1/2 small onion diced really small
1 cup cilantro chopped
1 avocado sliced and salted
~1/2 block cotija cheese
Roasted chili salsa or other favorite salsa
1 box West Soy Seitan cubed or other wheat or soy meat
Oil for frying onions
1/2 onion very thinly sliced
Hot taco seasoning (storebought)
8-9 little corn tortillas
Olive oil spray
- Prep all your toppings: dice your onions and cilantro, slice and salt your avocado, crumble your cotija cheese, decide on your salsa, and make your lime wedges.
- Chop up your seitan into little pieces.
- Fry onions in a lot of oil (kind of deep fry) until totally brown, and then pour out excess oil.
- Throw in your seitan and added cumin and liberal amounts of taco seasoning.
- Cook for a bit and add a little water if it seems too dry.
- Spray the tortillas with olive oil spray and cook in a skillet until soft but firm enough to hold together. Usually they get soft first and then firm up again.
- Top each tortilla with seitan, onions, cilantro, avocado, cotija cheese, salsa, and lime. Enjoy!