Seitan Chimichurri Tacos

Filled with seitan, mushrooms, peppers and onions, these Seitan Chimichurri Tacos have become a Taco Tuesday favorite in my house.

If this recipe gives you a sense of déjà vu, it’s because it was inspired by the Seitan Skewers I posted a few weeks ago. I had a hankering for tacos, and I saw that there was some leftover sauce in the fridge. I Googled “chimichurri tacos” I discovered that it is indeed already “a thing”.

Chimichurri Tacos are usually made with steak, so I’ve used portobello mushrooms and seitan for meatiness. Unlike in the skewer recipe, I didn’t make the seitan. Here I used Upton’s Traditional Seitan, which I think is the best packaged seitan on the market. If you’re up for a challenge, feel free to make your own.

I love the Jalapeño Lime Sauce that accompanies these tacos. It’s is perfect on salads, sandwiches, nachos, and just about anything else that could use a little extra zing.

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Seitan Chimichurri Tacos

Yields 8 tacos

Author Dianne Wenz

Ingredients

Chimmichurri

• 1 bunch flat leaf parsley stems removed
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoons white wine vinegar
• 1 red chile minced (or 1 teaspoon red pepper flakes)
• 1 tablespoon fresh oregano
• 2 garlic cloves
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

Jalapeno Lime Sauce

• 1/2 cup raw cashews soaked for 2 hours, rinsed and drained
• 1/2 cup cilantro packed
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 jalapeno pepper seeds and membrane removed
• 2 garlic cloves
• 1/2 teaspoon sea salt

Tacos

• 1 teaspoon grapeseed oil
• 1 yellow onion halved and sliced thinly
• 3 poblano or anaheim peppers deseeded and cut into thin strips
• 2 portobello mushrooms cut into thin strips
• 8 ounces seitan sliced
• 1/2 teaspoon salt
• 8 tortillas
• Diced tomatoes and sliced jalapenos optional, for serving

Instructions

1. Mix together the chimichurri ingredients in a food processor. Set aside.
2. Mix together the aioli ingredients in a high-speed blender or food processor and set aside.
3. Heat a large pan over medium-high heat and add the oil and onions. Cook the onions until they soften and brown slightly. Add the peppers, portobellos, seitan and salt. Cook for about 10 minutes, until the vegetables soften and the seitan browns.
4. While the mixture is cooking, warm the tortillas. I place the stack in the oven set to 250° for 5 minutes. You can also heat a pan on the stovetop over medium heat and warm tortillas one and a time, for a minute or two on each side.
5. Add the chimichurri to the setain and vegetable mixture and give it a big stir to make sure everything is coated. Remove from the heat.
6. Divide the mixture up among the tortillas and top with the Jalapeno Lime Sauce. Top with tomatoes and jalapenos, if using.

If you enjoyed these Seitan Chimichurri Tacos, you may also like:

• Buffalo Chickpea Tacos
• Double-Shelled Black Bean Tacos
• Unicorn Tacos 
• Soy-Lime Seitan Tacos

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