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Seitan Tacos with bowls of toppings, mangos, garlic, onion, limes, and tomatoes

Soy-Lime Seitan Tacos with Mango and Chipotle Aioli

Jenna Prochilo
Taco Tuesday gets a fresh update with Jenna’s Soy-Lime Seitan Tacos with Mango and Chipotle Aioli.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 8 tacos
Calories 172 kcal

Ingredients
  

For the Taco Filling

  • 1 tablespoon vegetable oil
  • 1 medium-sized red onion thinly sliced
  • 5 cloves garlic minced
  • 16 ounces seitan sliced
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice

For the Chipotle Lime Aioli

  • 1 cup vegan mayonnaise
  • 1 tablespoon chipotle powder
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For Serving

  • 3 cups shredded romaine lettuce
  • 1 cup diced mango or pineapple
  • 2 tomatoes chopped into small dice
  • ½ cup cilantro leaves
  • 8 6-inch soft tortillas

Instructions
 

  • Heat oil in a large sauté pan over medium-high heat. Add the onions and garlic and sauté for 1 minute. Stir in sliced seitan, lower the heat to medium, and cook 5-7 minutes until the seitan starts to brown and the onions are mostly cooked. Pour in the soy sauce and lime juice and cook 1 minute more to combine flavors.
  • For the aioli, combine the vegan mayonnaise, chipotle powder, lime juice, and salt in a bowl.
  • To assemble your tacos, lay out all the tortillas. Spread a heaping spoonful of the chipotle aioli in the middle of each tortilla. Portion out the soy-lime seitan on top of the aioli, and then load on the lettuce, mango, cilantro, and tomatoes.