Because 2 layers are better than 1.
Guacamole spread onto a soft tortilla, wrapped around a hard taco shell, filled with mojo marinated seitan. I just described vegan two-layer mojo seitan tacos. A.k.a. the best tacos I’ve ever had. This bright citrusy, garlicky seitan is out of control amazing. It goes so well with creamy guacamole. This is also the perfect answer for anyone who can’t decide between soft and hard tacos! I topped mine with crushed plantain chips. It was a good idea.
Have you ever had mojo marinade/sauce? It is a childhood favorite of mine. I grew up in Miami, and we had Cuban food everywhere. I fell in love with mojo, it is one of the most versatile and flavorful marinades ever. It goes so well on everything. Any protein, all kinds of veggies. It has a lot of citrus, and an entire head of garlic!
These two-layer mojo seitan tacos are super quick and easy, just like a taco should be. Marinate the night before you want to make them, or the morning before you plan to have them for dinner. Then, when you are ready for dinner, just throw the seitan, marinade and all into a skillet. Put your taco shells together, and BLAMO! That is it, seriously.
Also, I promise that after you try these seitan tacos, you will want to two-layer all of your tacos from now on. I don’t think I can ever go back to a one layer taco.
Guacamole spread onto a soft tortilla wrapped around a hard taco shell filled with perfect mojo marinated seitan!
- 1 head of Garlic
- 1/4 Cup Lime juice
- 1/4 Cup Orange juice
- 1 Tablespoon Olive oil
- 3 Tablespoons Vegetable broth
- 1 Teaspoon Salt
- 1/2 Teaspoon Oregano
- 1/4 Teaspoon Cumin
- Pinch of Black pepper
- 8 oz. Seitan strips, homemade or store bought
- 4-6 Hard taco shells
- 4-6 Soft flour tortillas
- 1 Cup Guacamole, I used Trader Joe's
- Plantain chips and cilantro for topping(optional)
Make the marinade. First, take the whole head of garlic, peel all of it, then either add all the garlic cloves to a food processor and pulse for a few seconds to turn into a paste. Or using a mortar and pestle smash the garlic into a paste.
Add the garlic paste to a medium sized bowl. The add the remaining marinade ingredients to the bowl. Whisk to combine.
Now add the seitan strips to the bowl with the marinade, stir to coat all of the seitan in the marinade. I like to marinate over night, or the morning of. However, I recommend marinating for at least an hour or 2. Stir every once in a while to make sure the marinade is evenly distributed.
Once you are ready to make the tacos. heat a non stick skillet on medium high. Then pour the seitan, marinade and all into the skillet. Saute, reducing heat as needed until the marinade has thickened and the seitan is cooked through. About 5-10 minutes.
While the seitan is cooking, spread each soft tortilla all over with guacamole, then fold it around the hard taco shells. I like to heat up my tortillas and shells first.
Then, when the seitan is done, fill the taco shells with seitan, top with crushed plantain chips, cilantro, or whatever you want!
If you want to make the marinade totally oil free, just replace the 1 tablespoon of oil with one more tablespoon of veggie broth!
You can also mix the marinade in a freezer ziploc bag and marinade the seitan in the bag. It is easy to mix around and store in the fridge that way.