Vegetarian Street Tacos

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
Lime wedges

Seitan Filling
1 box West Soy Seitan cubed or other wheat or soy meat
Oil for frying onions
1/2 onion very thinly sliced
Cumin powder
Hot taco seasoning (storebought)

8-9 little corn tortillas
Olive oil spray

  1. 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.
  2. Chop up your seitan into little pieces.
  3. Fry onions in a lot of oil (kind of deep fry) until totally brown, and then pour out excess oil.
  4. Throw in your seitan and added cumin and liberal amounts of taco seasoning.
  5. Cook for a bit and add a little water if it seems too dry.
  6. 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.
  7. Top each tortilla with seitan, onions, cilantro, avocado, cotija cheese, salsa, and lime. Enjoy!

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