Seitan “Chicken” Tacos with Avocado Jalapeño Lime Crema
Prep Time:
25 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
15 Minutes
Author
Krystal Roberts
About the Recipe
These seitan “chicken” tacos are bright, fresh, and packed with flavor. Savory seasoned seitan is balanced by sweet pineapple pico de gallo, creamy avocado jalapeño lime crema, crisp cabbage, and cilantro microgreens on blue corn tortillas.
Ingredients
For the “Chicken”
- 4 cups Seitan, cut into bite-sized strips (see my Homemade Seitan recipe)
- Or 1 (12–16 oz / 340–450 g) package vegan chicken-style strips
- 1 tbsp neutral oil
- 2 tbsp soy sauce (or tamari)
- 2 tsp vegan chicken seasoning or steak seasoning
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Freshly cracked black pepper, to taste
Pineapple Pico de Gallo
- 2 cups fresh pineapple, diced
- 2 Roma tomatoes, diced
- ¼ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- Salt, to taste
Avocado Jalapeño Lime Crema
- 1 ripe avocado
- 1 jalapeño, seeded (leave seeds in for extra heat)
- Juice of 1 lime
- ¼ cup fresh cilantro
- 2 tbsp vegan mayonnaise
- 1 garlic clove
- Salt, to taste
- Plant milk, as needed to thin
For the Tacos
- 8 blue corn tortillas
- 1 cup shredded red cabbage
- Cilantro microgreens
- Lime wedges
Optional Add-Ins
- Pickled onions
- Sliced avocado
- Pickled jalapeños
- Vegan cotija or feta
- Hot sauce
- Charred corn
Linked Recipes
Preparation
Step 1
Combine the pineapple, tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Refrigerate while preparing the tacos.
Step 2
Blend the avocado, jalapeño, lime juice, cilantro, vegan mayonnaise, garlic, and salt until completely smooth. Add a little plant milk if needed to reach the desired consistency.
Step 3
Heat the oil in a large skillet over medium-high heat. Sauté seitan for 5–8 minutes until browned, or cook a vegan chicken alternative according to its package directions. Add the soy sauce, seasoning, paprika, cumin, chili powder, garlic powder, onion powder, and black pepper. Cook for 2–3 minutes until fragrant and absorbed.
Step 4
Warm the blue corn tortillas in a skillet with a sprinkle of water or directly over a gas flame. Keep wrapped in a towel until ready to serve.
Step 5
Fill each tortilla with seasoned seitan. Top with cabbage, pineapple pico de gallo, avocado jalapeño lime crema, and microgreens. Serve with lime wedges.
