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ImpossibleTM Beef Street Tacos Recipe

Chef J Michael Melton
A platter of Impossible Beef Street Tacos topped with thinly sliced radishes, lime crema, avocado, and cilantro, and served with lime wedges.
  • 6Servings
  • Not Too Tricky
  • 18Ingredients
  • 15 minPreparation
  • 25 minCooking
  • 40 Total TimeTotal Time

If you’re on the hunt for the best taco recipe, you’ve come to the right place. What makes a street taco a street taco is typically a smaller, more bite-size serving so you can eat on the go. We particularly love this recipe because of its simplicity, both in preparation and in the ingredients it uses. In fact, what makes this dish so special is that the meat is perfectly seasoned with an aromatic blend of spices that really works to highlight the fresh flavours of the roasted vegetables and salsa verde. And it’s easy to make—you can cook Impossible™ Beef just like you’d cook ground beef!

If you’ve never had the opportunity to cook with tomatillos before, you’re in for a treat. Tomatillos are members of the tomato family and originated in Mexico. Unlike most tomatoes, they have a papery husk around the outside and their flavour is more acidic and less sweet, which makes tomatillos perfect for salsas, sauces, and roasting in the oven. Roasting the tomatillo provides amazing flavor for the base of the salsa verde, which really gets punched up with the heat of the jalapeño and the brightness of the lime juice.

If you’re anything like us, taco night is often a big event—everyone in the house is excited to dig in and chow down. Since this dish is a total crowd-pleaser even for the pickiest of eaters, it’s a fun touch to set up an assembly line of ingredients and let everyone pick their own toppings. Pile ‘em high and enjoy!

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef
  • 1/2 Red Onion
  • 4 Cloves Garlic
  • 1 Teaspoon Ground Sweet Paprika
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Oregano
  • 1/4 Teaspoon Ground Coriander
  • 1/4 Teaspoon Dried Ancho Chile Powder
  • 3/4 Pound Tomatillos
  • 1 Yellow Onion
  • 1 Jalapeño
  • 2 Tablespoons Olive Oil
  • 1 Bunch Coriander
  • 1/4 Cup Rice Vinegar
  • 2 Limes
  • 1/4 Cup Water
  • 6 Small Tortillas
  • Salt and Pepper To Taste
5 steps

    Mince the red onion and 3 cloves of garlic. Combine with the Impossible Beef and dried spices, and mix until well combined in a bowl. Place the mixture in a pan on medium heat and stir until the Impossible Beef is seared brown and cooked through. Add salt and pepper to taste. Remove pan from heat and set aside.


    Cut the yellow onion in two. Set aside one half and slice the other. Toss the tomatillos, sliced onion, jalapeno, and remaining clove of garlic in a bowl with olive oil and salt. Place an empty sheet tray into a 450F oven until hot. Pull the hot sheet tray out of the oven and quickly spread out the oiled & salted vegetables. Place back in the oven and roast for approximately 15 minutes, or until all the vegetables are charred. Remove and let cool.


    Add cooled, roasted vegetables to a blender. Add rice vinegar, juice of one lime juice, and water, and blend until well combined. Add half of the bunch of coriander and blend for an additional 15 seconds. Add salt to taste.


    Dice the remaining half of the yellow onion and finely chop the remaining coriander. Slice the remaining lime into wedges and warm the tortillas (flour or corn). Assemble each taco by topping a tortilla with the Impossible Beef mixture, garnishing with onion, coriander, and Salsa Verde. Squeeze a lime wedge over the top for added tang.


    Makes six tacos.

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