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Seitan Chimichurri Tacos on plate with tomatoes, limes, and peppers

Seitan Chimichurri Tacos

Filled with seitan, mushrooms, peppers, onions, and chimichurri sauce Seitan Chimichurri Tacos 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!
Course Main Course
Cuisine American
Keyword chimichurri tacos, seitan tacos
Prep Time 10 minutes
Cook Time 15 minutes
Yields 8 tacos
Calories 274 kcal
Author Dianne


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the mixture up among the tortillas and drizzle on the Jalapeno Lime Sauce. Top with tomatoes and jalapenos, if using.