Smoky Chipotle Seitan Tacos with Kiwi Salsa and Lime Crema

Get ready for a taco night that’s anything but ordinary. These smoky chipotle seitan tacos bring the heat with a little help from poblano peppers and a tangy-sweet kiwi salsa that keeps things bright and fresh. A drizzle of lime crema ties it all together for a devilishly good combo of textures and flavors.

Whether you’re a seasoned vegan or just looking to mix up your taco game, this recipe comes together in about 30 minutes. The seitan crumbles are seasoned with chipotle for a smoky kick, while the salsa adds a burst of tropical brightness. Perfect for a quick weeknight dinner or a fun weekend meal.

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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 Chipotle Seitan 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 onion. Mince a few slices until you have about 3 tablespoons of minced onion. Core and seed the poblano, then thinly slice. Core and seed the 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 the kiwi salsa 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 occasionally, until softened and slightly charred, about 3-5 minutes.
4. Add the chipotle seitan 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. Set the lime crema aside.
6. Wrap the flour 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 seitan crumbles with crumbled firm tofu, tempeh or even cooked black beans for a different texture.

How do I store leftovers?

Store the seitan mixture, salsa and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the seitan in a pan and assemble tacos fresh.

Can I make the salsa ahead of time?

Absolutely! The kiwi salsa can be made up to a day in advance. Keep it refrigerated and give it a stir before using.