Skip to main content
Link copied. Share it on your favorite social network!

IMPOSSIBLETM STREET TACOS Recipe

by
IMPOSSIBLE™ STREET TACOS
START COOKING!
  • 6

    Servings
  • Not Too Tricky
  • 18

    Ingredients
  • 15 min

    Preparation
  • 25 min

    Cooking
  • 40 Total Time

    Total 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 flavors of the roasted vegetables and salsa verde. And it’s easy to make—you can cook Impossible™ Burger 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 flavor 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 jalapeno 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!

  • 1 Package Impossible Burger
  • 1/2 Red Onion
  • 4 Cloves Garlic
  • 1 Teaspoon Sweet Paprika
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Oregano
  • 1/4 Teaspoon Coriander
  • 1/4 Teaspoon Ancho Chile Powder
  • 3/4 Pound Tomatillos
  • 1 Yellow Onion
  • 1 Jalapeno
  • 2 Tablespoons Olive Oil
  • 1 Bunch Cilantro
  • 1/4 Cup Rice Vinegar
  • 2 Limes
  • 1/4 Cup Water
  • 6 Small Tortillas
  • Salt To Taste
5 steps
  1. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 1 Package Impossible Burger
    • 1/2 Red Onion
    • 4 Cloves Garlic
    • 1 Teaspoon Sweet Paprika
    • 1/2 Teaspoon Cumin
    • 1/2 Teaspoon Oregano
    • 1/4 Teaspoon Coriander
    • 1/4 Teaspoon Ancho Chile Powder

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

  2. ROAST THE VEGETABLES

    Ingredients used

    • 3/4 Pound Tomatillos
    • 1 Yellow Onion
    • 1 Jalapeno
    • 2 Tablespoons Olive Oil

    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.

  3. MAKE THE SALSA VERDE

    Ingredients used

    • 1 Bunch Cilantro
    • 1/4 Cup Rice Vinegar
    • 2 Limes
    • 1/4 Cup Water

    Add cooled, roasted vegetables to a blender. Add rice vinegar, lime juice, and water and blend until well combined. Add ½ the bunch of cilantro and blend for an additional 15 seconds. Add salt to taste.

  4. ASSEMBLE THE TACOS

    Ingredients used

    • 6 Small Tortillas

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

  5. SERVE, SHARE, AND ENJOY

    Makes six tacos.