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Spicy Seitan and Charred Pineapple Tacos with Avocado-Cashew Cream
Dive into these quick and easy spicy seitan tacos with charred pineapple and creamy avocado-cashew sauce for a deliciously unique dinner!
Transform your weeknight meals with these vibrant Spicy Seitan and Charred Pineapple Tacos, a quick and easy dinner option that's ready in under 30 minutes. Bursting with flavor, these tacos are a fusion of spicy, sweet, and creamy textures that will tantalize your taste buds. Seitan, a protein-rich and satisfying meat alternative, pairs beautifully with sweet, caramelized pineapple, bringing a delightful tropical twist to your table.
The creamy avocado-cashew sauce adds a luscious finishing touch, making these tacos not only delicious but also nutritionally balanced. Packed with plant-based protein, healthy fats, and fiber-rich ingredients, this dish supports your wellness goals while delivering an unforgettable dining experience. Embrace the vibrant flavors and natural ingredients of this creative taco recipe, perfect for those who crave a quick yet nourishing dinner solution.
Recipe Overview
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Dive into these quick and easy spicy seitan tacos with charred pineapple and creamy avocado-cashew sauce for a deliciously unique dinner!
Ingredients
- • seitan strips: 12 ounces
- • pineapple: 1 small, peeled and cored, cut into chunks
- • olive oil: 2 tablespoons
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • chili powder: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • corn tortillas: 8 small
- • avocado: 1 large, peeled and pitted
- • raw cashews: 1/4 cup, soaked in hot water for 15 minutes
- • lime juice: 2 tablespoons
- • cilantro: 1/4 cup, chopped
- • water: 1/4 cup
- • black pepper: to taste
Instructions
- 1 Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the pineapple chunks. Cook for 3-4 minutes, turning occasionally, until the pineapple is slightly charred and caramelized. Remove from the skillet and set aside.
- 2 In the same skillet, add the remaining olive oil. Add seitan strips and season with garlic powder, smoked paprika, chili powder, and salt. Cook for 5-6 minutes, stirring occasionally, until the seitan is heated through and slightly crispy.
- 3 Meanwhile, prepare the avocado-cashew cream by blending the avocado, soaked cashews, lime juice, cilantro, and water in a blender until smooth and creamy. Season with salt and black pepper to taste.
- 4 Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable. To assemble the tacos, layer each tortilla with seitan, charred pineapple, and a generous drizzle of avocado-cashew cream. Garnish with additional cilantro if desired.
Serving Suggestions
- • These tacos pair beautifully with a fresh side salad of mixed greens, cherry tomatoes, and a light lemon vinaigrette to enhance the meal's freshness. For a refreshing beverage, consider serving with a chilled cucumber-mint water or a tangy limeade to complement the spicy and sweet flavors of the tacos. For added texture, you can serve these tacos with a side of crisp jicama slivers seasoned with lime and chili powder. This adds a crunchy contrast to the soft tortillas and creamy sauce, creating a balanced dining experience.
Storage Tips
For leftovers, store the seitan and pineapple separately from the tortillas and avocado-cashew cream in airtight containers. The seitan and pineapple will keep in the refrigerator for up to three days. The avocado-cashew cream is best consumed within two days to maintain its freshness and vibrant color. Rewarm the seitan and pineapple on the stove before assembling the tacos.
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