I’m pretty sure I know how to pronounce the word Seitan correctly, but won’t risk it in polite company so I don’t embarrass myself. But since people seemingly love tacos of all varieties, I think they’d probably ignore my flub and enjoy this delicious recipe!

– 2 tablespoons olive oil

– 12 ounces seitan, finely chopped

– 2 tablespoons soy sauce

– 11⁄2 teaspoons chili powder

– 1⁄4 teaspoon ground cumin

– 1⁄4 teaspoon garlic powder

– 12 (6-inch) soft corn tortillas

– 1 ripe Hass avocado

– Shredded romaine lettuce

– 1 cup tomato salsa, homemade or storebought

First using a large skillet, heat the oil over medium heat. Add the seitan and cook until browned, for about 10 ish minutes. Sprinkle with the soy sauce, chili powder, cumin, and garlic powder, stirring to coat; then remove from heat. If you want to put a sombrero at this point you can, but no in the view of a millennial, for obvious reasons.

Next preheat the oven to 225°F. In a medium skillet, warm the tortillas over medium heat and stack them on a heatproof plate. Cover with foil and place them in the oven to keep them soft and warm. Next pit and peel the avocado and cut into 1⁄4-inch slices. Arrange the taco filling, avocado, and lettuce on a platter and serve along with the warmed tortillas, salsa, and any additional toppings… Makes 4 tacos