Seitan Asada Tacos
with Lime Rice & Radish Salsa
Seitan is a plant-based meat alternative made from gluten, the primary protein in wheat. We use seitan, marinated in a flavorful sauce of smoked paprika, cumin, and oregano, as a stand-in for steak in savory "carne" asada tacos. A simple salad of crispy radish, lime juice, and cilantro add a bright, crunchy topping to this classic Mexican favorite.
INGREDIENTS
- 1/2 cup white basmati rice
- 1 lime, zested and juiced (divided)
- 3 garlic cloves, peeled and minced
- 4 tsp low-sodium tamari
- 1 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 8 oz seitan, thinly sliced
- 4 radishes, trimmed and chopped
- 0.5 oz cilantro, leaves and tender stems minced
- 6 yellow corn tortillas
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 2 tsp olive oil*
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir lime zest into cooked rice and set aside, covered. (4-serving meal: use 1⅓ cups water)
Combine garlic, just half the lime juice, tamari, vinegar, sugar, oregano, paprika, cumin, and 1 tbsp vegetable oil in large bowl and whisk marinade. Add sliced seitan, toss to coat, and let marinate for at least 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Stir together remaining lime juice, radish, cilantro, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. (4-serving meal: use 4 tsp olive oil)
Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add marinated seitan and any remaining marinade and cook until seitan is crispy in places, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIPS: Work in batches for the 4-serving meal, adding more oil as needed. You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)
Divide warm tortillas between plates and top with lime rice, seitan asada, and radish salsa. Dollop tacos with sour cream. ¡Buen apetito!
SIMILAR RECIPES
SWEET POTATO BLACK BEAN TACOS with Peach Kimchi & Citrus Aioli
CHIPOTLE TOFU TACOS with Radish Escabeche & Cilantro Crema
BUFFALO CAULIFLOWER QUESADILLAS with Jalapeño Mango Salsa & Ranch
ONE-POT BLACK BEAN ENCHILADA PASTA with Sweet Peppers & Lime
