Soft Tacos - Chick'n or Beefy (Meatless Mondays Week 44)

There are so many ways to make soft tacos. You can use seitan, tofu, Gardein™, Smart Ground®  or even veggie fish.

Preparation Time: 20 minutes
Cooking and Assembly Time: 20 minutes
Yield: one dozen tacos

INGREDIENTS

3 cups seitan, cubed (see recipe for homemade seitan, or use packaged seitan).   Alternatives: 1 (12 oz.) package Smart Ground® Mexican Style Crumbles or 6 Gardein™ “breasts”, chopped
2 teaspoons Mexican Seasoning (for the seitan or Gardein™ – not necessary if you are using SmartGround®)
1 dozen corn tortillas
1 bunch cilantro, chopped
1 cup pico de gallo or salsa
1 cup black beans, cooked, rinsed and drained
1 cup rice, cooked
guacamole (optional)
vegan sour cream (optional)
Oil for sautéing

DIRECTIONS

1.    If making “beef” style tacos, put Smart Ground® Veggie Crumbles into a small bowl and set aside. If making seitan or chick’n style tacos, heat a little oil in a large skillet and sauté the chopped seitan or Gardein™ with the Mexican Seasoning. They should be well seasoned and a bit crispy. Remove from the pan and set aside.

 2.    In the same skillet, heat a small amount of oil and lightly sauté one tortilla for a few seconds, flipping it once. This is just to moisten and soften it up.

3.    Remove the tortilla from the pan. If using guacamole, spread a thin layer of it inside the tortilla, and then add one large spoonful of the veggie meat (seitan, SmartGroud® or Gardein™) in the center of it, spreading it out so that it is a line down the center. Continue to fill the taco with the remaining ingredients.

 4.    Repeat the process for the remaining tortillas.

 Makes one dozen tacos.