A platter of Impossible Beef Street Tacos topped with thinly sliced radishes, lime crema, avocado, and cilantro, and served with lime wedges.

A Family Meal

Impossible™ Street Tacos

6 Servings

32 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

40’ Total time=25’ Cooking + 15’ Preparation

If you’re on the hunt for the best taco recipe, you’ve come to the right place! A street taco typically has a smaller, more bite-sized serving so you can eat on the go. We think the smaller size makes them more fun to eat! We particularly love this Impossible™ Beef Street Tacos recipe because of its bright flavors and layered, fresh ingredients.

Impossible™ Ground Beef or Lite Ground Beef Meat From Plants is seasoned with an aromatic blend of spices that highlights the fresh flavors of the salsa verde and chipotle lime crema. 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. Let's see, how many tacos can everyone eat??

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 or Lite Ground Beef. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

32 Ingredients

12 oz Package Impossible™ Ground Beef Or Lite Ground Beef Meat From Plants
Salsa Verde
Chipotle Lime Crema
Taco Seasoning
12 Small Flour Or Corn Tortillas
1 Avocado, Sliced Thin
1/2 cup Onion
Cilantro, Finely Chopped For Garnish
1/2 cup Thinly Sliced Radishes
Pickled Jalapeños And Carrots As Desired
2 Limes, Sliced Into Wedges

Taco Seasoning

1 tbsp Cooking Oil (Can Use Additional Grapeseed Oil Here If Desired)
1/2 tsp Kosher Salt, Plus Additional To Taste
1/2 tbsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander
1/2 tsp Paprika
1/2 tsp Cayenne
2 tbsp Tomato Paste
1/2 cup Vegetable Stock

Salsa Verde

1 1/2 lbs Tomatillos
2 Yellow Onion, Chopped And Divided
3 Jalapeños, Halved, De-Stemmed And De-Seeded
1/4 Cup Grapeseed Oil
5 oz Water
5 Garlic Cloves
5 tbsp Rice Wine Vinegar
3 Limes, Juiced

Chipotle Lime Crema

1 cup Sour Cream
2 Limes, Juiced and Zested
1 tsp Chipotle Powder
2 Bunches Cilantro, Divided and Finely Chopped, Plus Additional For Garnish

How to prepare

Step 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!

Step 2: Make the Chipotle Lime Crema

Combine all the chipotle lime crema ingredients in a bowl and stir until well incorporated.

Step 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.

Step 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!