Smoky Seitan Tacos with Kiwi Salsa and Lime Crema

Get ready for a taco night that’s anything but ordinary. These smoky seitan tacos bring the heat and the sweet, with a spicy, chorizo-style seitan filling that’s perfectly balanced by a bright and tangy kiwi salsa. The lime crema adds a cool, creamy finish that ties it all together.

Whether you’re a seasoned vegan or just looking to mix up your taco game, this recipe is a winner. It’s quick enough for a weeknight but impressive enough for company. Let’s dive in!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Veggie Chorizo CrumblesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices to get 3 tablespoons minced onion. Core and seed the poblano pepper, then thinly slice. Core and seed the Roma tomato, then dice into ¼-inch cubes. Peel the kiwis and dice into ¼-inch cubes. Finely chop the cilantro. Zest the lime until you have a big pinch of zest, then cut the lime into wedges.
2. In a small bowl, combine the diced tomato, minced onion, diced kiwis, a squeeze of lime juice and half the chopped cilantro. Season with salt, pepper and more lime juice to taste. Set aside.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, about 3-5 minutes.
4. Add the veggie chorizo crumbles and another drizzle of oil to the pan. Toss to combine and season with salt and pepper. Cook until the seitan is warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.
5. In another small bowl, combine the lime zest, a squeeze of lime juice and the sour cream. Season with salt, pepper and more lime juice to taste.
6. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Fill the tortillas with the seitan mixture, then top with the kiwi salsa and dollop with the lime crema. Sprinkle with the remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different protein instead of seitan?

Yes, you can substitute the veggie chorizo crumbles with crumbled firm tofu or even black beans for a different texture. Adjust cooking time as needed.

How do I store leftovers?

Store the seitan mixture, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the seitan in a skillet and assemble fresh tortillas.

Is this recipe gluten-free?

The seitan and flour tortillas contain gluten. To make it gluten-free, use gluten-free tortillas and replace the seitan with a gluten-free protein like crumbled tempeh or extra-firm tofu.