Impossible Street Tacos Recipes

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IMPOSSIBLE™ BURGER STREET TACOS



Impossible™ Burger Street Tacos image

Savory street tacos made with Impossible™ Burger plant-based meat, chopped onions, diced tomatoes, fresh cilantro, and queso fresco. Quick and easy recipe for your taco-loving heart!

Provided by Terri McHugh

Time 45m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package meatless vegetarian ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 ½ tablespoons salt
1 teaspoon ground cumin
nonstick canola oil spray
6 medium soft flour tortillas
1 large tomato, diced
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro, or to taste
2 medium limes, cut into wedges

Steps:

  • Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
  • Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
  • Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 46.4 g, Cholesterol 6.6 mg, Fat 10.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 2480.3 mg, Sugar 3.1 g

BREAKFAST STREET TACOS



Breakfast Street Tacos image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings (8 tacos)

Number Of Ingredients 23

3 tomatillos
1 jalapeno
1 clove garlic
1/2 cup chopped cilantro
Kosher salt
1 Hass avocado
1 lime, juiced
2 tablespoons olive oil
Kosher salt and fresh cracked black pepper
1 cup finely diced tomato
1/2 cup finely diced red onion
1 jalapeno, diced
1 tablespoon olive oil
1 lime, juiced
1/2 cup chopped cilantro
6 ounces fresh chorizo sausage (or 3 ounces dry chorizo)
6 large eggs
Eight 6-inch corn tortillas
Olive oil, for warming
1/2 cup crumbled Cotija
Cilantro leaves, for garnish
1/2 cup hot sauce
4 lime wedges

Steps:

  • For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
  • For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
  • For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
  • For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
  • Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
  • For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.

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