Grilled Seitan with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Seitan is this incredible plant based protein that's hearty enough to satisfy anyone at your table, and the smoky spiced marinade gives it serious restaurant quality flavor. I love pairing it with creamy avocado, which is packed with heart healthy fats that keep you full and energized. Everything gets nestled into warm tortillas with a bright lime crema, and honestly, once you make this once, you'll find yourself craving it constantly.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 cutlets, ½-inch thick)
- 4 tbspolive oil
- 3 tbsplime juice(fresh)
- 3garlic cloves(minced)
- 1 tspcumin
- 1 tspsmoked paprika
- 2ripe avocados(diced)
- ¼ cupred onion(finely diced)
- ¼ cupfresh cilantro(chopped)
- 1jalapeño(minced, seeds removed)
- ½ cupcoconut milk(canned, full-fat)
- 4corn tortillas(cut into strips and fried crispy)
- ¾ tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Combine 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, cumin, and smoked paprika in a shallow bowl. Pat the seitan cutlets dry and coat both sides with the marinade. Let sit for 10 minutes at room temperature.
Tip: Marinating seitan adds depth of flavor and helps it absorb the spices.
- 2
While the seitan marinates, prepare the avocado salsa by gently combining diced avocados, red onion, cilantro, jalapeño, remaining lime juice, and a pinch of salt in a small bowl. Set aside.
Tip: Add the avocado salsa just before serving to prevent browning.
- 3
Make the lime crema by whisking together coconut milk with 1 tbsp lime juice, ¼ tsp salt, and a pinch of pepper. Set aside.
Tip: The coconut milk should be the thick part from the can for best consistency.
- 4
Heat a grill or grill pan to medium-high heat and lightly oil the grates. Place seitan cutlets on the grill and cook for 6-8 minutes on each side, until golden grill marks form and the seitan is heated through.
Tip: Don't move the seitan too much during cooking to achieve nice caramelization.
- 5
While the seitan grills, heat 2 tbsp olive oil in a small skillet over medium-high heat. Fry the tortilla strips until crispy and golden, about 3-4 minutes, stirring frequently. Season lightly with salt and drain on paper towels.
Tip: Watch the tortilla strips closely as they can burn quickly.
- 6
Divide the grilled seitan cutlets among four plates. Top each with a generous spoonful of avocado salsa and drizzle with lime crema.
Tip: Warm plates slightly before plating for a more elegant presentation.
- 7
Garnish each plate with crispy tortilla strips and an extra sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
Tip: The tortilla strips add a delightful textural contrast to the creamy and grilled elements.
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