Delicious Living
  • 1 pound tomatillos (dry skins removed, well washed)
  • 1 1/2 cups white onion chopped and divided
  • 1 bunch cilantro, chopped (including stems )
  • 7 cloves garlic
  • 2-4 green serrano chiles
  • 1/2 teaspoon salt
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound plain seitan (large pieces)
  • 8-12 white corn tortillas
  • 2 cups grated cheese, preferably queso ranchero (or Jack or mild cheddar )

Seitan Tacos with Grilled Corn Salad

Alan Roettinger | Delicious Living
  • Serves: 8 people

Hand-rolling fresh tacos at the table is among the oldest, most enjoyable traditions of native Mesoamerican cuisine. A little messy means perfect for outdoor dining!

  1. Bring a pot of water to a boil and add tomatillos. Cook for about 5 minutes, or until a dull olive color. Drain and place in a blender along with ½ cup chopped onion, cilantro, garlic, chiles, and salt. Process until smooth. Heat 2 tablespoons oil in a large saucepan and add puréed tomatillo mixture. Stir until mixture is boiling evenly, and then reduce heat to simmer. Cook until reduced to a medium-thick sauce, about 5 minutes. Add seitan pieces and let cool slightly.
  2. Preheat grill. Remove seitan pieces from sauce, scraping excess back into pot, and place on a baking sheet. Brush grill with remaining 2 tablespoons olive oil and place seitan on grill. As soon as grill marks form, turn pieces and grill other side until marked. Remove from grill and cut into narrow strips. Return to pot of green sauce and reheat over low.
  3. Heat tortillas and keep warm in a folded napkin. Place seitan and sauce in a large dish. Make tacos by topping tortillas with seitan, remaining chopped onion, cheese, salsa, and crema, if using. Roll up and eat over a plate.

PER SERVING: 342 cal, 19g fat (9g mono, 2g poly, 8g sat), 33mg chol, 23g protein, 22g carb, 4g fiber, 416mg sodium

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