Tacos Diablo

Tacos Diablo

Two seitanic spicy tacos arrange on a white plate

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)

All the ingredients you need for this recipes laid out on a table: Bartleby's Spicy Crispy Cutlets, green cabbage, red and orange tomatoes, blue corn torillas, three limes, a head of garlic, jalapenos, fresh cilantro and parsley, and a small bowl with oregano.

 

Ingredients

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

 

Tools

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)

 

How-to

Let's go, I'm hungry already.

  1. Preheat your oven to 350°. Gather and prep all your ingredients!
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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). 
  7. 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.
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