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Seitan Asada Tacos with Avocado & Salsa Macha
2 or 4 Serving Dinner

Seitan Asada Tacos

with Avocado & Salsa Macha

Tags: High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
820
FAT
24g
CARBOHYDRATES
98g
PROTEIN
60g

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INGREDIENTS

  1. ⅓ cup basmati rice
  2. 5 garlic cloves, 3 cloves minced, 2 cloves sliced
  3. 1 lime, zested and juiced (divided)
  4. 1 tbsp + 1½ tsp tamari
  5. 2 tbsp apple cider vinegar (divided)
  6. 1 tsp turbinado sugar
  7. 1 tbsp chimichurri blend
  8. 1 tsp ground cumin
  9. 8 oz seitan, thinly sliced
  10. 1 tbsp white sesame seeds
  11. ¼ cup peanuts, roughly chopped
  12. 1 tbsp dried ancho chile
  13. ½ tsp dried oregano
  14. 6 corn tortillas
  15. 1 avocado, peeled and diced (pit removed)
  16. 4 tbsp vegetable oil*
  17. Salt*
  18. *Not included
  19. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  20. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy, wheat
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
820
FAT
24g
CARBOHYDRATES
98g
PROTEIN
60g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 350°F. Add basmati rice, ⅔ cup water, and a pinch of salt to a 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. (4-serving meal: use 1⅓ cups water) TIP: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer.

2
Marinate the seitan

Add minced garlic, just half the lime juice, tamari, just half the apple cider vinegar, turbinado sugar, chimichurri blend, and cumin to a large bowl, and whisk the marinade. Add seitan, toss to coat, and let seitan marinate for at least 10 minutes.

3
Prepare the salsa macha

Add sliced garlic, sesame seeds, peanuts, and 3 tbsp vegetable oil to a small nonstick skillet over medium heat. Cook until sesame seeds and peanuts begin to brown and the garlic gets crispy at the edges, 2 to 3 minutes. Add the ancho chile, stir, turn off the heat, and let the mixture sit for 2 to 3 minutes. Transfer to a small bowl and add remaining apple cider vinegar, oregano, and a pinch of salt. (4-serving meal: use 6 tbsp vegetable oil)

4
Cook the seitan asada

Wrap tortillas in foil and warm in the oven, 5 to 6 minutes. Heat 1 tbsp vegetable oil in a 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)

5
Serve

Add lime zest and a pinch of salt to the cooked rice, and stir. Add avocado, remaining lime juice, and a pinch of salt to a small bowl and stir. Top warm tortillas with lime rice, seitan asada, and salsa macha. Top with avocado. Dig in!

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