Fiery Vegan Steak Tacos
This is the taco that makes people stop mid-bite and ask what they're eating. Juicy seitan steak, marinated in bright mojo and beer, seared hard until the edges char — then piled into warm tortillas with tangy pickled red onions, crisp purple cabbage, and a jalapeño cream sauce with real kick.
If you've had our Ultimate Vegan Steak, you already know the texture is unreal. Here it gets the full taco treatment: citrusy, smoky, creamy, crunchy, all in one bite. Make extra — these don't survive long on the table.
Watch it made
Directions
- Marinate the steak: whisk the mojo, beer, smoked paprika, salt, and pepper in a shallow dish. Add the seitan strips, turning to coat. Cover and refrigerate at least 1 hour, or up to overnight for maximum flavor.
- Pickle the onions: pack the sliced red onion into a mason jar. Pour over the boiling water and vinegar, stir in the sugar and salt, and shake to combine. Let cool to room temperature, then refrigerate. They keep up to 2 weeks.
- Make the jalapeño cream: drain the soaked cashews and blend with the water, jalapeños, lime juice, garlic, salt, and cumin until completely smooth and pourable, adding water a tablespoon at a time as needed. Taste and adjust heat with the second jalapeño's seeds if you want it fierier.
- Sear the steak: heat a cast-iron skillet or grill pan over high heat with a thin film of oil. Lift the seitan from the marinade, letting the excess drip off, and sear 2–3 minutes per side until deeply charred at the edges. Work in batches so it sears instead of steams. Chop into bite-size pieces.
- Warm the tortillas directly over a gas flame or in a dry skillet until pliable with a few charred spots.
- Assemble: pile the chopped steak onto warm tortillas, then top with pickled red onions, shredded purple cabbage, and a generous drizzle of jalapeño cream. Finish with cilantro and a squeeze of lime. Serve immediately.