Spicy Seitan Tacos

I used to be weirded out by seitan.

The texture, unappealing color, and fake meat flavor was what turned me off right from the beginning.

But over the years, I've slowly started to appreciate seitan...because I've learned how to properly flavor it; and serve it. And in tacos is where my newfound love for seitan is the strongest.

I almost didn't even share this recipe because we ate these tacos too fast for me to take any great pictures of it - but the fact that we loved the tacos that much made me realize I needed to share it with you guys.

So, let's give seitan some love...in the form of delicious tacos.

Spicy Seitan Tacos
Yields: 4 servings
-2 tablespoons extra virgin olive oil
-1 large red bell pepper, halved, seeded, and thinly sliced
-1 large (or 1 1/2 medium) yellow onion, halved and thinly sliced
-1/4 cup fresh lime juice
-2 tablespoons chopped cilantro
-2 teaspoons honey
-1 clove garlic, minced
-Ground cumin
-Chile powder
-Salt and black pepper
-1 8-ounce package seitan, rinsed, drained, and thinly sliced
-1 cup shredded cheese (we used a blend of cheddar and Monterey Jack)
-8 6-inch flour tortillas
For serving: lime wedges, thinly sliced purple cabbage, sour cream, salsa, and extra fresh cilantro

Directions:
1.) Heat oil in large skillet over medium-high heat. Add bell peppers and onions, and cook 8-10 minutes, or until vegetables are soft and beginning to brown, stirring often.
2.) Meanwhile, whisk together lime juice, cilantro, honey, garlic, cumin, chile powder, salt, and black pepper in a small bowl.
3.) Add seitan to bell pepper mixture, and season with salt and pepper. Cook 2 to 3 minutes, or until seitan begins to brown. Stir in lime juice mixture, and cook 3 to 4 minutes, or until most of the liquid has evaporated.
4.) Meanwhile, sprinkle even amounts of cheese on the middle of each tortilla. Place in the oven/toaster oven/microwave until cheese has melted and tortillas are warm. Serve with seitan mixture and suggested toppings (above).

The honey-lime juice-spice mixture is what really puts these tacos over the top. It adds a great zest, kick of spice, and sweetness to the otherwise flavorless seitan. I highly recommend not skipping on the cabbage, either - it adds a much-needed crunchy texture to the tacos.

Are you a fan of seitan? If so, what's your favorite way to prepare it?