Seitan Tacos El Diablo

Name: Seitan Tacos El Diablo with Kiwi Salsa and Lime Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 1 unit Poblano Pepper; 1 unit Roma Tomato; 2 unit Kiwi; ¼ ounce Cilantro; 1 unit Lime; 8 ounce Veggie Chorizo Crumbles; 4 tablespoon Sour Cream; 6 unit Flour Tortillas; 1 tablespoon Vegetable Oil; Salt; Pepper

with Kiwi Salsa and Lime Crema

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It’s time to get your seitan on: the wheat protein is the backbone of these tacos, and it’s seasoned with spices that make it smoky and a little bit feisty, too. There’s also a kiwi and tomato salsa to keep things bright, tangy, and a sassy. Just drizzle a bit of zesty lime crema over it all, and you’ve got a devilishly good combo of textures and flavors.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

2 unit

Kiwi

¼ ounce

Cilantro

1 unit

Lime

8 ounce

Veggie Chorizo Crumbles

(Contains: Soy, Wheat)

4 tablespoon

Sour Cream

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2720 kJ

Calories650 kcal

Fat20 g

Saturated Fat7 g

Carbohydrate76 g

Sugar15 g

Dietary Fiber6 g

Protein37 g

Cholesterol20 mg

Sodium1040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

PDF

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Core and seed poblano, then thinly slice. Core and seed tomato, then dice into ¼-inch cubes. Peel kiwis, then dice into ¼-inch cubes. Finely chop cilantro. Zest lime until you have a big pinch of zest, then cut into wedges.

Combine tomato, minced onion, kiwis, a squeeze of lime juice, and half the cilantro in a small bowl. Season with salt, pepper and more lime juice (to taste). Set aside.

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Season with salt and pepper. Cook, tossing, until softened and slightly charred, 3-5 minutes.

Add seitan and another drizzle of oil to pan and toss to combine. Season with salt and pepper. Cook until seitan is warmed through and starting to brown, about 5 minutes. Reduce heat to low to keep warm, stirring occasionally.

In another small bowl, combine lime zest, a squeeze of lime juice, and sour cream. Season with salt, pepper, and more lime juice (to taste).

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Fill tortillas with seitan mixture, then top with kiwi salsa and dollop with lime crema. Sprinkle with remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.