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Seitan Asada Tacos with Lime Rice & Radish Salsa
2 or 4 Serving Dinner

Seitan Asada Tacos

with Lime Rice & Radish Salsa

Tags: High-Protein, <600 Calories, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
9g
CARBOHYDRATES
90g
PROTEIN
46g

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INGREDIENTS

  1. ⅓ cup basmati rice
  2. 3 garlic cloves, peeled and minced
  3. 1 lime, zested and juiced (divided)
  4. 1 tbsp + 1½ tsp tamari
  5. 1 tbsp apple cider vinegar
  6. 1 tsp turbinado sugar
  7. 1 tbsp chimichurri blend
  8. 1 tsp ground cumin
  9. 8 oz seitan, thinly sliced
  10. 4 radishes, finely chopped
  11. 2 scallions, thinly sliced
  12. ¼ oz fresh cilantro, leaves and tender stems finely chopped
  13. 6 corn tortillas
  14. 3 tbsp vegan sour cream
  15. 2 tbsp vegetable oil*
  16. 2 tsp olive 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: soy, tree nut (cashew), wheat
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
9g
CARBOHYDRATES
90g
PROTEIN
46g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat 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 1 ⅓ cup 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 garlic, just half the lime juice, tamari, apple cider vinegar, turbinado sugar, chimichurri blend, cumin, and 1 tbsp vegetable oil to a large bowl, and whisk the marinade. Add sliced seitan, toss to coat, and let marinate for at least 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)

3
Prepare the salsa

Add remaining lime juice, radishes, scallion, cilantro, and 2 tsp olive oil to a medium bowl. Stir the radish salsa, and sprinkle with salt and pepper. (4-serving meal: use 4 tsp olive oil)

4
Cook the seitan asada

Wrap tortillas in foil and place in the oven to warm, 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) TIP: Work in batches for the 4-serving meal, adding more oil as necessary.

5
Serve

Add lime zest and a pinch of salt to the cooked rice, and stir. Top warm tortillas with lime rice, seitan asada, and radish salsa. Dollop with sour cream. Bon appétit!

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