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.
Christopher Studtmann
Seattle Pacific University