Seitan Chimichurri Tacos from Dianne Wenz's What’s For Dinner?
This delicious taco recipe is from my friend's, Dianne Wenz, new ebook called What’s For Dinner? From Dianne: This recipe came about because one day I had a hankering for tacos, and had some leftover chimichurri and leftover jalapeño lime sauce in the fridge from another recipe. I Googled “chimichurri tacos” and I discovered that it is indeed already “a thing.” They’re usually made with steak, so I used portobello mushrooms and seitan for meatiness. This recipe has become a Taco Tuesday favorite in my house.
Author Kathy Hester
For the Chimichurri Sauce
1bunch flat-leaf parsleystems removed
1fresh red chileminced
For the Jalapeño Lime Sauce
1/2cupraw cashewssoaked for 2 hours, rinsed and drained
1tablespoonapple cider vinegar
1jalapeño pepperseeds and membrane removed
For the Tacos
1yellow onionhalved and thinly sliced
3poblano or Anaheim peppersdeseeded and cut into thin strips
2portobello mushroomscut into thin strips
Diced tomatoes and sliced jalapeños for servingoptional
Mix together the chimichurri ingredients in a food processor. Set aside.
Mix together the jalapeño sauce ingredients in a high-speed blender or food processor, and set aside.
Heat a large pan over medium-high heat. Add the oil and onions. Cook the onions until they soften and brown slightly. Add the peppers, portobellos, seitan, and salt. Cook for about 10 minutes, until the vegetables soften and the seitan browns.
While the mixture is cooking, warm the tortillas. I place the stack in the oven set to 250°F for 5 minutes. You can also heat a pan on the stovetop over medium heat and warm tortillas one and a time, for a minute or two on each side.
Add the chimichurri sauce to the setain-and-vegetable mixture, and give it a big stir to make sure everything is coated. Remove from the heat.
Divide the mixture among the tortillas and top with the Jalapeño Lime Sauce. Top with tomatoes and jalapeños (if using).