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Seitan and Red Cabbage Tacos with Corn Avocado Guacamole

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



Taco Filling:

  • 2 tablespoon olive oil
  • 4 oz Seitan cut in slivers
  • 2 small red peppers
  • 1 small yellow pepper
  • 1/2 cup purple cabbage
  • 1/4 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
  • 1/2 cup white onion chopped fine
  • 1/2 cup of tomato puree
  • 1 teaspoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 tomato chopped
  • 1 teaspoon red curry paste
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 tablespoon coconut cream

Corn and Avocado Guacamole:

  • 1 ripe avocado
  • 1/4 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.
  • 1/4 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup store bought salsa



  1. First start off getting your lentils cooking, heat olive oil and butter in a saute pan.
  2. Toss in onions and cook till soft.
  3. Add in yellow tomatoes and bay leaf, red curry, coriander and stir well.
  4. Pour in tomato puree and coconut cream.
  5. Season with salt and pepper and lower heat to a slow simmer.
  6. Cook for about 30 minutes then take off heat.

Taco filling:

  1. In a large saute pan heat up olive oil.
  2. Toss in white onion, red and yellow peppers, and purple cabbage, cook till somewhat soft, about 10 minutes.
  3. Add in seitan slivers and brown a bit roughly 5 minutes.
  4. Then spoon in salsa and turn heat to a simmer.
  5. Place in green onion, garlic.
  6. Finish with some chopped fresh parsley and basil.
  7. Take off heat.

Corn and avocado salsa:

  1. While the filling is cooking cut avocado in halves, remove pit, and with a spoon scoop avocado out of peel.
  2. Dice avocado into small cubes, and place in a mixing bowl.
  3. Mix in corn, yellow tomato, green onion, basil, and salsa.
  4. Toss in mayo and stir well and finish with chopped fresh basil.
  5. Season with salt and pepper and set aside.


  1. Heat oven to 350° F.
  2. Fold in half gently the tortilla rounds.
  3. Place on a parchment lines baking sheet and put in oven.
  4. Cook till tortillas are nice and warm but not too much where they become brittle, I would say 5 minutes.


  1. Take tortilla, place a spoonful of lentils on the bottom on the tortilla shell.
  2. Scoop some of the seitan mixture on top of the lentils.
  3. Next a nice dollop of corn and avocado guacamole.
  4. Sprinkle in the shredded lettuce.
  5. Top with shredded cheddar cheese, sour cream, and salsa.
  6. Now the fun and messy part, the eating.
  7. Enjoy!
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