Becky Luigart-Stayner; Jan Gautro
Yield
6 servings (serving size: 2 tacos)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

(Totals include Avocado Salsa)

Ratings & Reviews

liaruby's Review

kdmccrayz
July 20, 2011
Delicious! I substituted extra firm tofu for the seitan and a blush wine for the sherry. My fiance doesn't do tofu but he loved these tacos. I'm adding this recipe to my favorites. It's very easy to make. Weight Watchers: 1 taco= 7 points.

kdmccrayz's Review

CJ0259
September 30, 2009
We really liked this vegetarian option. We do not use the wheat gluten, but substitute cooked whole wheat rice instead. The avocado salsa is terriffic too!

seaside725

promogal
July 15, 2015
n/a

joelfox's Review

edretsch
August 11, 2014
N/A

promogal's Review

sole
August 13, 2013
Delicious! Son even liked it!

CJ0259's Review

joelfox
July 13, 2012
N/A

rstarrlemaitre's Review

seaside725
June 23, 2011
Outstanding! The seitan, soy sauce, and sherry give wonderful savory flavor to the filling,and the avocado and lime in the salsa on top are so fresh and wonderful - a perfect combination, with so much flavor that your taste buds will pop. Served with some crudites in a light vinaigrette on the side for a crispy contrast.

edretsch's Review

rstarrlemaitre
June 15, 2011
An amazing dish! My husband and I loved it!