Seitan Tacos with Ancho-Lime Sauce




  • 1/2 cup raw cashews
  • 1/3 cup lime juice
  • 1 tsp ancho chili powder
  • 1/4 tsp crushed garlic
  • 1/4 cup water


  • 2 tbsp canola oil
  • 1 medium yellow onion, thinly sliced
  • 1  8 oz. package cubed seitan
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 6 6-inch soft corn tortillas, warmed
  • Shredded lettuce for garnish
  • Salsa for garnish
  • Guacamole for garnish


  • To make sauce: Puree all ingredients in a blender or food processor until smooth. Season with salt and pepper to taste.
  • To make tacos: Heat oil in a large skillet over medium-high heat. Add onion and cook for about 4 minutes. Add seitan, season with salt and pepper, and cook for about 4 minutes until golden brown. Remove from heat. Stir in cumin and chili powder.
  • Assemble the tacos: Smear some of the ancho-chili sauce on the tortilla, then top with lettuce, seitan/onion mixture, guacamole, salsa and cheese. You can switch up the order, but that’s the order I prefer.

*Recipe adapted from Vegetarian Times*

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