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.
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.
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.