Seitan Chimichurri Tacos — filled with seitan, mushrooms, peppers, onions, and chimichurri sauce — have become a Taco Tuesday favorite in my house. But don’t wait until Tuesday to make them, as they’re perfect for dinner just about any night of the week! This protein filled vegan recipe is super easy to make.
Seitan Chimichurri Tacos
If this taco 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 chimichurri 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.
Don’t skimp on the Jalapeno Lime Aioli that accompanies these tacos. It gives the meal little extra sumthin’ sumthin’. You can also serve it on salads, sandwiches, nachos, and just about anything else that could use a little extra zing.
How to Make Seitan Chimichurri Tacos
These tacos are super easy to make!
- First you cook the onions in the oil in large pan over medium-high heat for about 5 minutes, or until the begin to soften and brown.
- Then you add the peppers, portobellos, seitan, and salt and cook for about 10 more minutes, until the vegetables soften and the seitan browns.
- While the mixture is cooking, you can 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.
- Next you add the chimichurri to the seitan and vegetable mixture and give it a big stir to make sure everything is coated.
- Finally, you assemble your tacos by dividing the filling up among the tortillas. Drizzle on the Jalapeno Lime Sauce and top with tomatoes and jalapenos, if you want.
Chimichurri is an Argentinian green sauce that’s used both in cooking and as a condiment. It’s frequently served with grilled meat. Traditionally, it’s made with chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. I like to think of it as a spicy pesto. I use my own, homemade chimichurri recipe here, but if you’re pressed for time, you can use store-bought
Seitan is wheat gluten, so it’s not suitable for those with gluten sensitivities. These tacos can be made with Soy Curls if you want to make them gluten-free.
You can usually find it in the same area as the tofu in the grocery store. I used Upton’s Traditional Seitan in this recipe, which I think is the best packaged seitan on the market. If you’re up for a challenge, feel free to make your own. The seitan I made in the skewer recipe would be delicious in these tacos.
Seitan Chimichurri Tacos
- 1 teaspoon neutral-flavored oil
- 1 yellow onion thinly sliced
- 3 poblano or anaheim peppers deseeded and cut into thin strips
- 2 portobello mushrooms cut into thin strips
- 8 ounces seitan thinly sliced
- 1/2 teaspoon salt
- 1 cup Chimichurri Sauce
- 1/2 cup Jalapeno Lime Aioli
- 8 6-inch tortillas
- Diced tomatoes and sliced jalapenos for serving, optional
Heat a large pan over medium-high heat and add the oil and onions. Cook the onions until they soften and brown slightly, about 5 minutes. Add the peppers, portobellos, seitan and salt. Cook for about 10 minutes, until the vegetables soften and the seitan browns.
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.
Add the chimichurri to the seitan and vegetable mixture and give it a big stir to make sure everything is coated. Remove from the heat.
Divide the mixture up among the tortillas and drizzle on the Jalapeno Lime Sauce. Top with tomatoes and jalapenos, if using.
More tacos you might enjoy include:
- Buffalo Chickpea Tacos
- Tempeh Tacos
- Crispy Cauliflower Tacos
- Double-Shelled Black Bean Tacos
- Unicorn Tacos
- Soy-Lime Seitan Tacos