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Smoky Ancho Impossible Beef Tacos
Ingredients
For 4 servings
(Double for 4 portions)
2 Impossible™ beef burger patties (made from plants) — approx. 226 g total (about 113 g each)
200 g matchstick carrots
25 g sunflower seeds
7 g smoky ancho spices
45 ml salsa verde — approx. 45 g
30 ml lime juice — approx. 30 g
15 ml minced garlic — approx. 24 g
1 head of lettuce — approx. 500–600 g whole, about 300–360 g usable
3 scallions — approx. 45 g
6-inch wheat flour tortillas — quantity not specified; approx. 8 tortillas if serving 2 per person, about 200–240 g total depending on brand
You will need
Oil — as needed, approx. 15–30 g depending on use
Salt & pepper (S&P) — to taste
Large pan
Instructions
Step 1: Cook the scallions & patties
Season the scallions with salt and pepper.
Season the patties with 3/4 of the spices.
In a large pan, heat a drizzle of oil on medium-high.
Add the scallions and patties.
Cook, flipping the patties halfway and turning the scallions occasionally, 4 to 5 min., until browned.
Transfer to a cutting board and reserve the pan.
Ground beef variation: Form the beef into 2 patties (double for 4 portions). Cook, 3 to 5 min. per side.
Step 2: Make the scallion salsa verde
Roughly chop the scallions.
In a small bowl, combine the scallions, salsa verde, 1/3 of the lime juice, and salt and pepper.
Step 3: Make the slaw
Thinly slice the lettuce crosswise.
Roughly chop the sunflower seeds.
In a large bowl, combine the garlic, remaining lime juice and spices, the sunflower seeds, and 2 tbsp oil (double for 4 portions).
2 tbsp oil = approx. 30 ml / 27 g
Add the carrots, 1/2 the lettuce, and salt and pepper; toss well.
Step 4: Toast the tortillas
In the reserved pan, heat a drizzle of oil on medium-high.
Add the tortillas and toast, 30 sec. to 1 min. per side, until warmed through.
Step 5: Finish & serve
Crumble the patties.
Divide the tortillas between your plates.
Top with the crumbled patties, remaining lettuce, and the scallion salsa verde.
Serve the slaw on the side.
Bon appétit!
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