Paprika seitan fajitas with peppers in corn tortillas

Ingredients

For 1 serving

• Seitan150 g
• Bell peppers150 g
• Corn tortillas2
• Paprika1 teaspoon
• Cumin0.5 teaspoon
• Lime0.5
• Extra virgin olive oil2 teaspoons
• Cilantro3 g
• Saltto taste

Contains: gluten, soy

In season: June – September

Method

1. Cut the seitan into strips about 1 cm wide. Wash the pepper, remove seeds and membranes and cut it into strips.
2. Heat half the oil in a wide pan over high heat and stir-fry the pepper for 5–6 minutes, until soft and charred in places; move it to a plate.
3. In the remaining oil brown the seitan for 4 minutes, until golden; add the paprika, cumin and a pinch of salt, return the pepper and toss for 1 minute, until the spices are fragrant. Squeeze over half the lime.
4. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft.
5. Fill the tortillas with the seitan and peppers, finish with coriander and serve with the remaining lime in wedges.