{"id":3550,"date":"2013-01-09T14:15:22","date_gmt":"2013-01-09T22:15:22","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3550"},"modified":"2014-04-08T15:57:27","modified_gmt":"2014-04-08T22:57:27","slug":"vegetarian-street-tacos","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetarian-street-tacos\/","title":{"rendered":"Vegetarian Street Tacos"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
<\/fb:like><\/div><\/div>

\"\"<\/p>\n

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<\/a>)… 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.<\/p>\n

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!<\/p>\n

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.<\/p>\n

I think a strong roasted chili salsa that is thin really works with these.\u00a0I threw\u00a03\u00a0Chipotle Chilis in Adobo Sauce<\/a>, a little leftover\u00a0Salsa Rachero<\/a>, 1\/4 can of petite dice tomatoes, and one Trader Joe’s frozen garlic cub (defrosted) in a food processor for these tacos.<\/p>\n

\"\"<\/p>\n

Toppings<\/span>
\n1\/2 small onion diced really small
\n1 cup cilantro chopped
\n1 avocado sliced and salted
\n~1\/2 block cotija cheese
\nRoasted chili salsa or other favorite salsa
\nLime wedges<\/p>\n

Seitan Filling<\/span>
\n1 box\u00a0West Soy Seitan cubed<\/a>\u00a0or other wheat or soy meat
\nOil for frying onions
\n1\/2 onion very thinly sliced
\nCumin powder
\nHot taco seasoning (storebought)<\/p>\n

Tortillas<\/span>
\n8-9 little corn tortillas
\nOlive oil spray<\/p>\n

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