I first experienced a version of this recipe in Tulum, Mexico. It was my favourite meal of the holiday: the colours are so vibrant, and the flavour such a perfect explosion of sweet, sour, and spicy. Even better: they’re dead easy to make at home.
Ingredients
1 package soft shell tacos (organic corn if possible)
1 package firm seitan or tofu, sliced
1-2 packages fresh sprouts of any variety (radish, broccoli, sunflower, etc.)
1 cup romaine or macha, shredded
1 cup pickled turnips, diced (available in most middle eastern groceries; substitute with pickled beets or red onions if you have trouble finding this ingredient)
1-2 carrots, shredded
2 tablespoons Bragg’s soy sauce
2 tablespoons honey or maple syrup
1 tablespoon sunflower oil
handful of fresh cilantro, chopped
1 lime, quartered, for garnish
tabasco or your favourite hot sauce, as desired
* This can also be served with homemade guacamole. Simply combine one ripe avocado, mashed, with 1/4 red onion, diced, and the juice of 1/2 lime. Serve fresh.
Directions
Toss the slices of seitan or tofu in a bowl with soy sauce and honey until well covered.
Heat the sunflower oil in a medium skillet, and sauté the seasoned tofu until slightly browned.
Beginning with the soft shell taco shells, build your taco: first the tofu, followed by sprouts, lettuce, turnips, carrots, and cilantro.
Note the beautiful rainbow :)
Serve open face with fresh lime, hot sauce, and homemade guacamole.
