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ImpossibleTM Beef Street Tacos Recipe

Chef J Michael Melton
by
A platter of Impossible Beef Street Tacos topped with thinly sliced radishes, lime crema, avocado, and cilantro, and served with lime wedges.
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  • 6Servings
  • Not Too Tricky
  • 25Ingredients
  • 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 Impossible™ Beef Street Tacos recipe because of its bright flavors, and layered, fresh ingredients. 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 salsa verde and chipotle lime crema. And it’s easy to make—you can cook Impossible™ Beef or Beef Lite Made From Plants just like you’d cook ground beef from animals!

If you’re anything like us, taco night is often a big event—everyone in the house is excited to dig in. 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!

25 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef or Beef Lite Made From Plants
  • 1 1/2 Pounds Tomatillos
  • 2.5 yellow onions, chopped and divided
  • 3 Jalapeños, halved, de-stemmed and de-seeded
  • 1/4 Cup Grapeseed oil
  • 5 garlic cloves
  • 7 limes
  • 5 Tablespoons Rice Wine Vineger
  • 5 Ounces Water
  • 2 bunches cilantro, divided plus additional for garnish
  • 1 Cup Sour Cream
  • 1 Teaspoon Chipotle Powder
  • 1 Tablespoon Cooking oil (can use additional grapeseed oil here if desired)
  • 1/2 Teaspoon Kosher salt, plus additional to taste
  • 1/2 Tablespoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon paprika
  • 1/2 Teaspoon cayenne
  • 2 Tablespoons tomato paste
  • 1/2 Cup Vegetable stock
  • 12 small flour or corn tortillas
  • 1 Avocado, sliced thin
  • 1/2 Cup Thinly sliced Radishes
  • Pickled Jalapeños and Carrots as desired
4 steps
  1. Make the Salsa Verde

    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!

  2. Make the Chipotle Lime Crema

    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.

  3. Prepare and Cook Impossible Beef

    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.

  4. Build Your Tacos

    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!

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