No introduction needed here!! Do these tacos look good, or what? These Seitan Tacos with Buffalo Coleslaw are so delicious that I am just going to let the pictures speak for themselves.
Lately, I have been loving making my own unique versions of coleslaw and incorporating them into the main dishes that I cook. A couple of weeks ago, I noticed a nearly full bottle of opened buffalo sauce sitting in my fridge just waiting to be used. So, I put my brain to work and came up with the idea of making a buffalo coleslaw. I was definitely loving this idea. But then, I thought, “what am I going to serve with this tasty coleslaw?” I went back to my freezer and fridge for inspiration and found seitan, tortilla shells, and pineapple. Hmm…a bit of spiciness paired with some sweetness? Yes, please! And so became the Seitan Tacos with Buffalo Coleslaw.
Seitan Tacos with Buffalo Coleslaw
Servings: 2 (Makes 4 tacos)
For the Buffalo Coleslaw:
2 1/2 cups coleslaw mix
3 TB vegan mayo (I used Vegenaise)
1/2 TB buffalo sauce (or more if you like it really spicy!)
1/2 tsp apple cider vinegar
1/4 tsp sriracha sauce
sea salt, to taste
black pepper, to taste
For the Tacos:
olive oil cooking spray
1/2 of an 8 oz package of ground seitan
2 TB Bragg’s Liquid Aminos (or low-sodium soy sauce)
1/2 cup pineapple tidbits
1. Combine coleslaw ingredients. Mix well. Store in refrigerator for at least 30 minutes to let the flavors blend.
2. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Set aside.
3. In a medium skillet, heat seitan and liquid aminos over medium heat for approximately 5 minutes.
4. Lower the head to medium-low. Stir in pineapple and cook for an additional 3 minutes, or until all of the ingredients are warm.
5. Place tortillas onto the baking sheet and heat for approximately 3 to 5 minutes, or until warm.
6. Compile the tacos in this order: tortilla, buffalo coleslaw, and seitan and pineapple mixture.
I used fairly large tortillas, so I ended up rolling each taco into the form of a burrito.
I love tacos and I absolutely adore Mexican food. But now and then, I like to make “non-traditional” versions of some of my favorite foods. These tacos most certainly are not traditional (and are pretty far from being considered “Mexican cuisine”), but they are absolutely delicious. The crunchy texture of the coleslaw combined with the chewy texture of the seitan was perfect. And, of course, the spicy combination of the coleslaw with the sweetness of the pineapple was to die for! All of these amazing combinations rolled (literally! ) into one dish made my taste buds super happy!
If you are not yet convinced that you need to drop what you are doing and go buy the ingredients for these tacos, did I mention that they are insanely easy and quick to make, AND they are vegan? It does not get much better than that!