Becky Luigart-Stayner; Jan Gautro
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

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

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!


July 15, 2015

joelfox's Review

August 11, 2014

promogal's Review

August 13, 2013
Delicious! Son even liked it!

CJ0259's Review

July 13, 2012

rstarrlemaitre's Review

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

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