Seitan Asada Tacos
with Lime Rice & Radish Salsa
View Full Nutrition Label
Get Recipes Delivered
- ⅓ cup basmati rice
- 3 garlic cloves, peeled and minced
- 1 lime, zested and juiced (divided)
- 1 tbsp + 1½ tsp tamari
- 1 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 1 tbsp chimichurri blend
- 1 tsp ground cumin
- 8 oz seitan, thinly sliced
- 4 radishes, finely chopped
- 2 scallions, thinly sliced
- ¼ oz fresh cilantro, leaves and tender stems finely chopped
- 6 corn tortillas
- 3 tbsp vegan sour cream
- 2 tbsp vegetable oil*
- 2 tsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat oven to 350°F. Add basmati rice, ⅔ cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. (4-serving meal: use 1 ⅓ cup water) TIP: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer.
Add garlic, just half the lime juice, tamari, apple cider vinegar, turbinado sugar, chimichurri blend, cumin, and 1 tbsp vegetable oil to a large bowl, and whisk the marinade. Add sliced seitan, toss to coat, and let marinate for at least 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Add remaining lime juice, radishes, scallion, cilantro, and 2 tsp olive oil to a medium bowl. Stir the radish salsa, and sprinkle with salt and pepper. (4-serving meal: use 4 tsp olive oil)
Wrap tortillas in foil and place in the oven to warm, 5 to 6 minutes. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add marinated seitan and any remaining marinade and cook until seitan is crispy in places, 4 to 6 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal, adding more oil as necessary.
Add lime zest and a pinch of salt to the cooked rice, and stir. Top warm tortillas with lime rice, seitan asada, and radish salsa. Dollop with sour cream. Bon appétit!