You devils know that tacos can be custom made, based on the ingredients you have nearby and your particular tastes. So, this is less of a hard-and-fast recipe, and more of a suggestion of how you might enjoy Bartleby's signature southern-fried seitan in a taco form.
The cilantro-jalapeno-lime chimichurri is a huge flavor boost, and takes just a couple minutes to make with a food processor or blender. You can also chop things up by hand, or smash things to bits with a mortar-and-pestle. Whatever floats your boat.
We used 6-inch, locally made blue-corn tortillas for serving. Each tortilla held 2-3 strips of seitan plus taco fixings.
All the details here below, or snag our printable PDF:
Bartleby's_Food_BAH_recipe_printable_tacos_diablo.pdf (1.6 MB)
Gather and prep all your ingredients before beginning!
- Bartleby's Spicy Crispy Cutlets (2)
- Cilantro, one small bunch, chopped
- Parsley, half of one small bunch, chopped
- 2 garlic cloves, peeled and smashed
- 1 jalapeño, sliced
- 2 TB lime juice, freshly squeezed (about 1 lime)
- 1 TB red wine vinegar or sherry vinegar
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 C olive oil
- thinly sliced or shredded green cabbage
- diced tomatoes
- tortillas of choice, warmed
- lime wedges, for serving
- hot sauce, for serving
Here are kitchen items you'll need to make this recipe.
- oven, toaster oven, or air fryer
- baking sheet
- spatula or flipper
- knife for chopping and cutting board
- food processor or blender (or just more time chopping)
Let's go, I'm hungry already.
- Preheat your oven to 350°. Gather and prep all your ingredients!
- Place seitan on an ungreased baking sheet on the center rack in your oven. Bake cutlets 15-20 minutes, flipping about halfway through. They should be heated through to the center, and the hand-battered coating should start to sizzle and crisp up.
- While the cutlets are in the oven, make the chimichurri sauce. Place cilantro, parsley, garlic, jalapeno, lime juice, vinegar, oregano, and salt in the food processor and pulse 10-20 times until everything is evenly chopped.
- Scoop the blitzed bits into a small bowl or jar, and pour olive oil over top. Stir gently, taste for salt, and adjust seasoning accordingly. If chopping by hand or using a mortar-and-pestle, just make sure the olive oil is added separately after all the grunt work is complete.
- Arrange your taco fixins so folks can assemble things themselves. Cabbage, tomatoes, tortillas (we like to warm them briefly in a non-stick skillet on the stovetop), lime wedges, and any hot sauces or additional toppings can be laid out on your table. Don't forget that chimichurri!
- When the cutlets are out of the oven, wait a minute or two for them to be cool enough to handle with your bare hooves. Slice each cutlet into long strips (you can get 8-9 slices per).
- To build a great taco, start with your tortilla. Add a bit of cabbage and some tomato. Add 2-3 strips of seitan, and drizzle with a teaspoon or two of chimichurri sauce. Finish with a squeeze of lime, and EAT ALREADY.