Seitan Tacos with Cilantro Sauce (vegan)

Jamie.  Lover of food.  Lover of Tacos.  Lover of “wheat meat” aka seitan.  If there is a restaurant that offer tacos, I am all up on it.  The only trouble is that there are rarely vegetarian options…UGH.  What to do?  Either search all over God’s green earth for a veggie restaurant, or make em’ myself.  I choose option numero dos.  These tacos really are simple to make and have tons of nutritional benefits.  A major one being cabbage.  I LOVE this stuff, and the more you can pack in the tacos, the better.  The only things is with corn tortillas, they tend to break on the bottom if they are filled up too much, so you can double them up if you need to.  The cilantro cream pulls them all together, and makes it a complete meal.  Here you can find the recipe for the Avocado Cilantro dressing.  You can also add Greek yogurt to the tacos as well, because it is a mighty darn good substitute for sour cream.  If you have never tried seitan, and are curious, please do give it a try…I is a great stand in for meat without all of the hormones, cholesterol, and crap that comes along with it.  You will find yourself not even realizing that it isn’t meat.  The secret is in the spices.  If you use the same spices for seitan as you do with a flank steak, the taste will be super similar…don’t be stubborn..just try it!  

Cut the seitan is thin slices or small cubes…whichever you prefer. Then place in the pan with 1 tbsp. of olive oil on medium heat. Stir often.
Add the spices. Cook until the seitan is browned and the spices have coated each piece. In the meantime cut up the tomatoes, onions, and cilantro, and place into a small bowl. Squeeze a little lime, and let it marinate a bit, while the seitan is cooking.

Seitan Tacos with Cilantro Sauce
Cuisine: Vegetarian/ Mexican
Author: Jamie @ Lettuce Eat Veggies
Prep time:
Cook time:
Total time:
Who needs meat with these amazing tacos!? The seitan is spiced to perfection, and the cilantro dressing rounds it all out!
  • 1 Package Seitan sliced in strips
  • 1 Package of corn tortillas
  • 1 Ripe tomato( diced)
  • 1 Onion ( diced)
  • 1 Bunch cilantro ( finely chopped)
  • 1/2 Cup shredded purple cabbage
  • 1/2 Cup shredded green cabbage
  • 1/2 lime ( juice only)
  • 1 Tsp. onion powder
  • 1 Tsp. cumin
  • 1 1/2 Tsp. garlic powder
  • 1 Tsp. paprika
  • Salt to taste
  1. Slice seitan in thing strips ( or any way you want them cut)
  2. Add 1 tbsp. of olive oils in a frying pan. Heat up oil on medium heat, and add seitan
  3. Add all of the spices to the seitan, and cook until browned a fragrant
  4. On the side, dice up tomato, onion, lime juice and chopped cilantro in a small bowl, and let the flavors combine to make a quick pico de gallo.
  5. Remove the seitan from the heat, and set aside.
  6. Heat up the corn tortillas in a pan, until they are browned.
  7. Add the seitan, pico de gallo, and cabbage. Drizzle with the avocado and cilantro dressing.
  8. Enjoy!


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