Taco Tuesday is rough when you’re vegetarian. All those food trucks serving $1 tacos, but nothing for an herbivore. It’s time to do something about this!
Apparently Korean-Mexican fusion is a thing. A popular thing. When I spotted Korean BBQ seitan at Whole Foods, I knew I had to try it. Korean tacos here we come!
These tacos are really simple. Make a quick pickle using carrot, daikon, cucumber and radish. Sauté the seitan. Warm the tortillas. Assemble. Add dressings and sauces to your liking. Sell on the street corner for $5 each.
If you’ve never made a pickle, this is almost cheating. The veggies soften with a gentle massage and exfoliation from some sugar and salt, and they’re ready by the time the seitan and tortillas are ready to go. No making a brine. No canning. Like I said, cheating.
Ready to eat?
Makes 6 tacos
1 large carrot
1 small daikon or white korean radish
1 persian cucumber
1 Tbsp sugar
1 tsp kosher salt
1 1/2 Tbsp rice vinegar
6 corn tortillas (I used extra thin yellow corn tortillas by Mission)
1 bunch cilantro, roughly chopped
2 limes, cut into wedges
Start by making a quick pickle. Use a julienne peeler to peel the carrot and daikon into thin strips. Use a knife or mandoline to make thin slices of the cucumber and radishes. Put in a bowl and add the sugar and salt. Massage the vegetables until they release water and the sugar and salt dissolve. Add the vinegar and set aside for at least 10 minutes.
Heat a nonstick pan over medium heat. Put the seitan on a cutting board with the long side facing you. Cut into thin slices, then add to the pan and cook for about 3 minutes per side or until browned.
Warm the tortillas in the microwave or in a dry pan on the stove. To each tortilla, add 3 strips of seitan, pickled vegetables, and cilantro. Serve with a lime wedge.
Notes: Feel free to dress up these tacos with gochujang, guacamole, or any other sauce that you see fit!