Healthy options and plant-based items remain in demand. For these tacos, we make our own seitan in-house from a dough that combines wheat flour, vegetable stock, miso, soy, garlic and ginger. We steam the dough, fry it until crispy and finish it with a Korean barbecue glaze. We top the taco with quick kimchi slaw, avocado and cilantro. The dish checks off many boxes: It’s sweet, spicy, fried, fresh—and it’s a taco. I love the influence of food trucks on modern cuisine, where the rules are thrown out the window when mixing cultures. That inspired me to create these tacos.
Seattle Pacific University