Seitan and onions are sautéed until deeply caramelized, then simmered with crushed tomatoes, maple syrup, and Dijon mustard into a stewy, allspice-spiked filling piled onto corn tortillas with avocado and cilantro.
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In 12-inch sauté pan, heat oil on medium-high flame. Add onions and sauté until slightly caramelized.
Add seitan and sauté until caramelized, lower heat, and add garlic, thyme, paprika, salt, allspice, red pepper flakes, cinnamon, and black pepper. Sweat until onions are tender.
Add tomatoes, maple syrup, and mustard. 5-10 minutes or until desired 'stewy' consistency.
Season to taste with lime and ginger juices.
Heat cast iron pan or griddle on medium-low flame. Place tortillas on pan or griddle and heat until softened and flexible.
Dollop 1/4 cup of seitan mixture into each tortilla. Garnish with 1 slice of avocado and cilantro.
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