A platter of Impossible Crispy Tacos dressed with pico de gallo, lettuce, and cotija cheese, served alongside fresh lime wedges and guacamole.

A Quick Dinner

Impossible™ Beef Crispy Tacos

6 Servings

21 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

30’ Total time=15’ Cooking + 15’ Preparation

Who doesn't love a crispy taco?! Try this simple recipe featuring Impossible™ Ground Beef Meat From Plants. Crispy taco shells filled to the brim with perfectly seasoned taco meat, and topped with fresh ingredients like pico de gallo and chopped romaine lettuce. What's not to love?

Impossible™ Ground Beef is seasoned with an aromatic blend of spices that highlights the fresh flavors of the pico de gallo and the crisp lettuce. 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. Make a double or even triple batch of taco meat if you're serving a crowd! We love to make our own crispy taco shells for this recipe, but we also love our favorite store-bought options–the choice is yours.

And looking for a shortcut to the most amazing taco dinner? Substitute our new Impossible™ Taco Beef Meat From Plants and skip all the seasonings for the meat in the recipe. With this pre-seasoned meat from plants, you're looking at even less steps to a tasty meal, something everyone can get behind. Use two packages of Impossible™ Taco Beef made from plants in the place of one package of our flagship Impossible Ground Beef. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

21 Ingredients

12 oz package Impossible™ Ground Beef Meat From Plants
12 Crispy Taco Shells, homemade or store-bought
Taco Seasoning
Pico De Gallo
2 cups finely chopped Romaine Lettuce
1 cup crumbled Cotija or shredded Cheddar
Fresh Lime Wedges, Pickled Red Onions, Guacamole as desired

Pico de Gallo Salsa

2 cups diced Tomatoes
1/2 cup finely chopped White Onion
1 Serrano or Jalapeño Pepper, seeds and membranes removed, finely diced
1/2 cup finely chopped fresh Cilantro
2 tbsp freshly squeezed Lime Juice

Taco Seasoning

1 tbsp Cooking Oil
1/2 tsp Kosher Salt
1/2 tbsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander
1/2 tsp Ground Paprika
1/2 tsp Ground Cayenne
2 tbsp Tomato Paste
1/2 cup Vegetable Stock

How to prepare

Step 1: Make the Pico de Gallo Salsa

Mix all ingredients until well incorporated, and set aside.

Step 2: Cook Impossible Beef

Add oil to a large skillet over medium-high heat and wait until oil begins to shimmer. Add Impossible Beef 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 low sodium 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.

Step 3: Build Your Tacos

To assemble the tacos, take each shell and fill with Impossible Beef, lettuce, pico de gallo salsa, and cotija, cheddar, or plant-based cheese of your choice. Serve with wedges of fresh lime, pickled red onions and guacamole on the side if desired.