Chorizo-Style Seitan Tacos

By • May 30, 2017 0 Comments

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Author Notes: In this recipe, the seitan gets a bold, spicy marinade with some familiar chorizo seasonings. You should marinate it in advance, letting it sit up to 8 hours or overnight. It’s pan-sautéed and then added to a simple taco that also includes a cool, crispy, simple slaw. This is a familiar formula in my kitchen, a meal I can whip up quickly on a weeknight so long as I remember to marinate the seitan for a little while. Chorizo-flavored seitan isn’t hard to find from numerous name-brands nowadays, but I still enjoy flavoring the seitan my way. I use soft tacos because I prefer them, but crispy tacos work nicely, too.Gena Hamshaw

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Serves 4

For the Chorizo-style Seitan

  • 2 cloves garlic, minced or finely grated
  • 1 teaspoon tamari
  • 1 1/2 tablespoons apple cider or red wine vinegar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Crushed red pepper flakes
  • 2-3 tablespoons water, to thin the marinade
  • 8 ounces seitan, shredded, chopped or ground
  • 2 teaspoons olive oil

For the Tacos and Slaw:

  • 4 cups shredded purple or green cabbage (or a mix)
  • 3/4 cup packed, fresh chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lime juice
  • drizzles of agave or maple syrup (optional)
  • Salt and pepper to taste
  • 8 6-inch soft flour or corn tortillas (use 100% corn for a gluten-free option)
  • 2 cups cooked brown rice (optional)
  • avocado wedges and thinly sliced radishes, for serving
  1. Whisk together the garlic, tamari, vinegar, tomato paste, oregano, smoked paprika, chili, cumin, cinnamon, and pepper flakes together with 2 tablespoons water. Add an extra tablespoon or so if this marinade is very thick. Place the chopped or ground seitan in a glasslock container and pour the marinade over it. Cover, shake to mix up the ingredients, and refrigerate for 8 hours, or overnight.
  2. To prepare the seitan, heat the olive oil in a medium-sized skillet over medium heat. Add the seitan and whatever marinade is in the container. Cook, stirring frequently, for 5-7 minutes, or until the seitan is warmed through and most of the marinade has been absorbed. Set the seitan aside.
  3. In a mixing bowl, toss together the cabbage, cilantro, olive oil, lime juice, and agave or maple syrup (if using). Season to taste with salt, pepper, and an additional drizzle of lime juice or oil, if needed.
  4. To prepare the tacos, you can toast your tortillas over an open gas burner set to very low flame for about 1 minute per side—this will give you a slightly browned, crispy texture. You can also preheat the oven to 350F before cooking the seitan, wrap all of the tortillas in foil, and allow them to warm up for 10-15 as you get everything else ready. To assemble, fill all of the tacos with even amounts of the seitan, brown rice, and cabbage slaw. Top with avocado wedges and sliced radishes. Serve.

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