Makes 6 servings
Seitan is sometimes called wheat meat because it’s made from gluten, which is the protein component of wheat with the starch removed. You can find it at most grocery and health food stores.
- 3 cloves garlic, peeled and minced
- 2 tablespoon olive oil
- 1/2 medium red onion, finely chopped
- 1 tablespoon dried oregano
- 4 ounces seitan, minced,
- 6 6-inch whole wheat or corn tortillas
- 2 cups grated soy cheddar or low-fat cheddar cheese
- 1 avocado, thinly sliced into 12 segments
Heat 1 tablespoon of the oil in a saucepan over medium heat. When the oil is hot, add the garlic and onion and sauté about 5 minutes until the onion is tender. Add the seitan, oregano and stir. Cook the mixture over medium heat 10 to 15 minutes, until it begins to get crisp.
Brush a large frying pan with some of the remaining oil, add a tortilla, top it with 1/6 of the onion mixture, and sprinkle with 1/6 of the cheese. Add 2 avocado slices to each tortilla. Using a spatula, fold the tortilla over the filling; press down, allowing the cheese to melt. As each taco is done, remove it from the pan and keep warm in a 200 degree (F) oven while you continue with the rest of the tortillas, onion mixture and cheese.
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