What really makes these tacos is the crunchy pickled cucumber salad. Here's what I used:
1 medium English cucumber sliced into half moons
1/4 red bell pepper, seeds and ribs removed and julienned into thin strips
1/4-1/2 tsp crushed red pepper flakes
1/3-1/2 cup rice wine vinegar
1-2 Tbsp light agave syrup
1/4 cup green onion, sliced on a bias
Kosher salt to taste
Method: Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using. Salt just before serving so that the cucumbers maintain their crunch.
Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend. If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.
For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients. For garnish I used green onion, cilantro and toasted sesame seeds.
Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)!