Summer is the perfect time for tacos! These were absolutely wonderful. The homemade seitan adds so much protein to an otherwise light dish.
The avocado crema is totally awesome! Hopefully you can try it out for yourself to see what we are taking about. I think I need to make tacos again.... :)
Chipotle Seitan Tacos with Avocado Crema Coleslaw and Sauteed Veggies
We used this trusty and favorite recipe, here + add in 2-3 chipotles in adobo sauce plus some of the sauce from the can
-Slice it thinly and sautee in a pan with additional seasoning, then serve on the tortilla
Avocado Crema-Dressed Coleslaw
Adapted from Vegan Miam
1/3 cup olive oil
3 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 cup veganaise
1 tablespoon vegan worchestire sauce
1/2 ripe avocado, pitted and flesh scooped from the skin
1/2 cup (loosely packed) roughly chopped cilantro
3/4 tsp sea salt
Cabbage and carrot shredded (as much as you’d like, we used about 4 cups)
Combine oil, lime, garlic, mayo, worchestire, avocado, cilantro and salt in a blender or food processor, along with 1 tablespoon cold water.
Process until smooth. Taste and season lightly with more salt to taste.
Pour over cabbage and carrot.
We sautee chopped bell peppers, corn, red or sweet onion in a pan with avocado oil, season with cumin and red pepper flakes, salt and pepper
THE FUN PART!....
Build your taco with seitan, coleslaw, sauteed veggies, salsa, and anything else your heart desires.