I love what I call hand food, things like burgers, one timer appetizers, panini, quesadillas, and of course, tacos, and I have no preference, I love both crispy shell, and soft tortilla kind. I like to call these types of recipes social food, fun food, it breaths laughter and brings about smiles to people's faces. Kids trying to fit that taco in their mouths, fillings falling all over the plate but not wasted as fingers are there quick to retrieve those morsels and with great finesse and the aid of crumbs of tortilla or shells. Waste not want not! Even the creative minds take the remnants and create a wonderful taco salad. All in all great food and great fun, watching people scan, assemble and deploy, lol.
It's Tuesday night and I love the alliteration of the title Taco Tuesday, lol. The norm or regular taco is great, the well seasoned ground beef, lettuce, tomatoes, sour cream and salsa, the crispy warm taco shell or the soft tortilla equally satisfying, and the new age of fish tacos and other fillings has become a growing trend which is amazing. But as the present has it more and more vegetarians are coming to be and with that our creative juices flow. So in honor of that and wanting to spare an animal's life for a bit I created this veggie Tacos. And you know what they say if you can't beat them, join them. Inspired by a friend's restaurant Padmanadi's owned by a most warm and loving individual Kasim always making you smile and feel so welcome and at home, a true humanitarian. Also inspired by my wife Nicoletta who has a diet consisting mostly of vegetarian dishes and my drive to create dishes she loves. With that being said I give you Seitan and Red Cabbage Tacos with Corn Avocado Guacamole.
The tortilla warm and soothing to your hands and lips, that distinct flavor of roasted corn ground and made into a flour perfectly formed to house your filling. The lentils spiced just right, creamy and tangy and that little bit of sweetness of the coconut cream an amazing floor to the stack of flavors coming next. The seitan meaty a bit of smoke and spices combine with the sauteed red cabbage and its acidity and charm mingling with the sweetness of the peppers and onions. Then comes the cream of the crop, corn and avocado guacamole, the corn adds that nice crunch texture to the soft rich buttery nature of the avocado and freshness from the basil and green onion all held together by some spicy salsa and mayo. The topping crispy moist juicy iceberg lettuce, a nice sprinkling of aged cheddar for the sharpness and the gouda with its mild and sweet nature, and a dollop of sour cream to break up the amazing colors of this plate, and just that shot of salsa on top to remind us that this is Mexican night, arriba! arriba!
So there you have a it a fun night, Taco Tuesday and our take on a Mexican classic, Seitan and Red Cabbage Taco with Corn Avocado Guacamole. Mucho Gusto!
To set the mood right our song of the day: "La Bamba" by Los Lobos.
Have some fun tonight!
Seitan and Red Cabbage Tacos with Corn Avocado Guacamole
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 tacos 1x
- 2 tablespoon olive oil
- 4 oz Seitan cut in slivers
- 2 small red peppers
- 1 small yellow pepper
- ½ cup purple cabbage
- ¼ of white onion
- 1 green onion
- 1 clove garlic minced
- 1 tablespoon fresh parsley
- 2 tablespoon store bought salsa
- 3 leaves fresh basil chopped
- salt and pepper to taste
- 1 cup lentils
- ½ cup white onion chopped fine
- ½ cup of tomato puree
- 1 teaspoon butter
- 1 tablespoon extra virgin olive oil
- 1 tomato chopped
- 1 teaspoon red curry paste
- ½ teaspoon coriander
- 1 bay leaf
- 1 tablespoon coconut cream
Corn and Avocado Guacamole:
- 1 ripe avocado
- ¼ cup canned cooked corn
- 1 green onion chopped
- 1 tablespoon store bought medium salsa
- 1 yellow tomato diced
- 1 tablespoon mayonnaise
- 1 basil leaf chopped fine
- salt and pepper to taste
- 8 soft tortilla round
- 1 cup iceberg lettuce washed, spun and shredded.
- ¼ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup store bought salsa
- First start off getting your lentils cooking, heat olive oil and butter in a saute pan.
- Toss in onions and cook till soft.
- Add in yellow tomatoes and bay leaf, red curry, coriander and stir well.
- Pour in tomato puree and coconut cream.
- Season with salt and pepper and lower heat to a slow simmer.
- Cook for about 30 minutes then take off heat.
- In a large saute pan heat up olive oil.
- Toss in white onion, red and yellow peppers, and purple cabbage, cook till somewhat soft, about 10 minutes.
- Add in seitan slivers and brown a bit roughly 5 minutes.
- Then spoon in salsa and turn heat to a simmer.
- Place in green onion, garlic.
- Finish with some chopped fresh parsley and basil.
- Take off heat.
Corn and avocado salsa:
- While the filling is cooking cut avocado in halves, remove pit, and with a spoon scoop avocado out of peel.
- Dice avocado into small cubes, and place in a mixing bowl.
- Mix in corn, yellow tomato, green onion, basil, and salsa.
- Toss in mayo and stir well and finish with chopped fresh basil.
- Season with salt and pepper and set aside.
- Heat oven to 350° F.
- Fold in half gently the tortilla rounds.
- Place on a parchment lines baking sheet and put in oven.
- Cook till tortillas are nice and warm but not too much where they become brittle, I would say 5 minutes.
- Take tortilla, place a spoonful of lentils on the bottom on the tortilla shell.
- Scoop some of the seitan mixture on top of the lentils.
- Next a nice dollop of corn and avocado guacamole.
- Sprinkle in the shredded lettuce.
- Top with shredded cheddar cheese, sour cream, and salsa.
- Now the fun and messy part, the eating.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.