Grilled Seitan with Avocado

Instructions

1. 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. 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. 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. 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. 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. 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. 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.