Beer Marinated Tacos
Two cans of hoppy beer, a pile of fresh cilantro, red onion, and garlic — this is the marinade that started a taco obsession. Thin strips of seitan steak soak up all that malty, garlicky goodness, then hit a ripping-hot cast iron until the edges crisp and caramelize.
Pile it into warm tortillas with fresh pico de gallo, quick-pickled pink onions, and a creamy avocado cheese sauce, and finish with lime and cilantro. This one's been in the family recipe stash since 2018 — and it still hits every single time.
Directions
- Marinate the steak: lay the seitan strips in a single layer in an 8x8 pan. Scatter over the cilantro, red onion, garlic, red pepper flakes, salt, and pepper, and toss to coat. Pour over the beer and press everything down so the steak is submerged. Rest at room temperature for 30 minutes to 1 hour (or refrigerate up to 24 hours — longer is not necessary).
- Pickle the pink onions: separate the onion rings into a mason jar. Add the vinegar, boiling water, sugar, and salt; shake to combine. Rest 1 hour at room temperature, then refrigerate. They keep up to 2 months.
- Make the avocado cheese sauce: drain the soaked cashews. Melt the vegan cheese slices with the plant milk (30–40 seconds in the microwave, or in a small pan over low heat), then add to a blender with the cashews, lime juice, avocado, water, salt, and pepper. Blend until completely smooth, thinning with water a spoonful at a time as needed.
- Make the pico de gallo: combine all the pico ingredients in a bowl, mix well, and refrigerate until ready to serve.
- Sear the steak: heat the oil in a cast iron skillet over high heat. Lift the seitan out of the marinade — bringing the onions, garlic, and cilantro along with it — and sear, stirring, until browned with crisp edges. When the pan starts to dry out, add about 1 cup of the reserved beer marinade and cook until most of the liquid evaporates but it is not completely dry. Do not let it burn.
- Build the tacos: warm the tortillas, pile on the seared steak, then top with pico de gallo, pink onions, avocado cheese sauce, cilantro, and a squeeze of lime. Enjoy.
- *Skip the homemade seitan if you want — any store-bought vegan steak strips or chunks work here (not sponsored, just grab whatever brand you like). Sear them the same way, follow the rest of the recipe as written, and nobody will know the difference.
