Vegan Carne Asada Corn Tortilla Tacos Recipe

Vegan Tacos

Freshness in every bite. These vegan carne asada tacos are so delicious and the homemade corn tortillas take this dish to another level.

I love eating Mexican food, it is my favorite cuisine! So you know I had to recreate the classic carne asada corn tortilla tacos using 100% plant based ingredients.

In place of the beef for my carne asada, I am using seitan. It is a high-protein vegetarian food made from cooked wheat gluten that coincidentally has a similar texture to meat (if you cook it the right way).

Vegan Carne Asada Corn Tortilla Tacos

I highly recommend making your corn tortillas at home rather than buying the store version because it really does make a difference.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Vegan Carne Asada Corn Tortilla Tacos

  • Servings: 2 people
  • Difficulty: “easy”
  • Print

Soft corn tortillas, tender vegan carne asada, and fresh toppings is all you need for great tacos.

Vegan Carne Asada Ingredients

– 1 cup diced seitan
– 1 tablespoon apple cider vinegar
– 1 tablespoon soy sauce
– 2 limes
– 2 garlic cloves
– ¼ teaspoon cumin
– 1 teaspoon adobo seasoning
– ⅛ teaspoon chili powder
– ¼ red onion for garnish optional

Corn Tortilla Ingredients

– 2/3 cup masa harina
-1/2 cup hot water
-½ teaspoon salt

Vegan Carne Asada Directions

1. Combine all ingredients in a bowl and marinate for at least 1 hour
2. After an hour, throw everything in the bowl into a pan at medium heat.
3. Cook until all the liquid is evalorated and the seitan is to your desired crispiness.
4. Remove from heat and assemble corn tortilla tacos.

Corn Tortilla Directions

1. Combine masa harina, salt, and hot water with a fork at first and then proceed to use your hands to combine the ingredients.
2. Once you have a dough ball that resembles play dough texture, not to wet and not too dry, put it in a bowl and cover it with a damp paper towel to rest for 15 minutes.
3. After 15 minutes, rip apart a 1½ ball and place in between two pieces of parchment paper. Use a rolling pin to roll the dough ball in one direction and then in the perpendicular direction, keeping your dough even. Once the dough is flat, use a circle bowl to cut out your tortilla.
4. Repeat step 3 for each tortilla.
5. Place the tortilla on a dry pan at medium to high heat. Cook the tortilla for 15 seconds, then flip and cook for 30 seconds.
6. Place tortillas covered in a kitchen towel for 5 minutes before serving.


Per Serving: calories; g fat; g carbohydrates; g protein; mg cholesterol; mg sodium.

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