Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten.
Photo by: Becky Luigart-Stayner; Jan Gautro
Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.
Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.
(Totals include Avocado Salsa)
Cooking Light JUNE 2002
Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack.
Photo by: Becky Luigart-Stayner; Jan Gautro
Combine all ingredients in a bowl; lightly mash with a fork.
Cooking Light JUNE 2002
This vegetarian escabèche - a Spanish dish traditionally featuring cooked fish - is a light side that bears some resemblance to American cole slaw.
Combine first 7 ingredients in a small bowl, stirring with a whisk.
Bring 12 cups water to a boil in a stockpot. Add cabbage; cook 5 minutes or until tender. Drain and plunge cabbage into ice water; drain. Place cabbage in a large bowl. Add jicama and remaining ingredients. Drizzle with juice mixture; toss well to coat. Cover and chill 1 hour.
Cooking Light JUNE 2002
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Tex-Mex Taco Supper
