Impossible™ Street Tacos

Preheat oven to 450°F degrees with an empty sheet pan on the middle rack. Toss tomatillos, 2 onions, and jalapeños together in a bowl with oil and salt. When oven comes to temperature carefully remove HOT sheet pan and slowly place oiled vegetables onto HOT sheet tray. Place the HOT pan with vegetables back into the oven and allow to roast. Roast for approximately 15 minutes, or until all veg is charred and nicely roasted. Remove from oven and transfer to a bowl to cool. Chef’s note: allowing the sheet tray to reach the same temperature as the oven allows the veggies to sear against the hot pan, creating more depth of flavor. When roasted vegetables are cool to the touch, add them along with water, garlic, vinegar and the juice of 3 limes to a blender and pulse 6-8 times to ensure ingredients are well incorporated and broken down. Add 1 ½ bunches of roughly chopped cilantro and blend for an additional 15 seconds. Taste and season with salt as desired. Salsa can be made up to a 3 days in advance and held covered in a refrigerator. Your favorite store-bought salsa verde also works for this recipe if you'd like!

Combine sour cream, the juice and zest of 2 limes, 1 teaspoon chipotle powder, and a half bunch of finely chopped cilantro in a bowl, and stir until well incorporated.

Add oil to a large skillet over medium-high heat and wait until oil begins to shimmer. Add Impossible Beef or Beef Lite to the pan by breaking into large crumbles and space out evenly. Cook until meat is well seared and golden brown, and then begin to stir to cook evenly on all sides, further breaking up the meat. Continue to cook until cooked through. Add in 1/2 teaspoon salt, and the cumin, oregano, coriander powder, paprika and cayenne (you can also substitute the spice mix with a packet of taco seasoning), and tomato paste. Stir into Impossible Beef until well incorporated. Deglaze the pan with vegetable stock, making sure to scrape and stir the bits of seared meat on the bottom of pan. Set burner to low heat and allow meat to simmer for 5 minutes. Remove from pan and place into bowl for serving.

Assemble each taco by warming your tortillas, adding some salsa verde to each, then the cooked Impossible Beef or Beef Lite, and finally drizzling the chipotle lime crema over the top. Top with thin slices of avocado, remaining freshly chopped onions and cilantro, and serve with thinly sliced radish, cut up the remaining 2 limes into wedges, and pickled jalapeños and carrots as desired. Enjoy!