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Impossible Chorizo Taco Recipe

Name: Barrio Tacos Lakewoods IMPOSSIBLE CHORIZO TACO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz Impossible™ plant-based ground; 2 tbs olive oil; 1 cup onion; 3 tsp garlic cloves, minced; 1 tbs chipotle in adobo, finely chopped; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp ground coriander; 1 tbs light soy sauce or tamari; 1 tsp maple syrup or brown sugar; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs lime juice; 8 count small corn or flour tortillas; 1 cup Monterey Jack cheese, shredded; 2 cups romaine or green leaf lettuce, shredded; 1 cup pico de gallo (store-bought or homemade); 1 count avocado; 0.5 count ripe avocado (halved, peeled); 0.5 cup Greek yogurt or mayo; 2 tbs buttermilk (or milk); 2 tbs fresh cilantro leaves; 1 tbs fresh chives or green onion; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro leaves

Inspired by Barrio Tacos Lakewood

Time35m

Serves4

monterey jack, lettuce, pico de gallo, avocado ranch

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Ingredients

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Impossible Chorizo Filling

16 oz Impossible™ plant-based ground

2 tbs olive oil

1 cup Onion

3 tsp Garlic cloves, minced

1 tbs chipotle in adobo, finely chopped

2 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Ground coriander

1 tbs light soy sauce or tamari

1 tsp maple syrup or brown sugar

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs ReaLime juice

Taco Components

8 count small corn or flour tortillas

1 cup Monterey Jack cheese, shredded

2 cups romaine or green leaf lettuce, shredded

1 cup pico de gallo (store-bought or homemade)

1 count Avocado

Avocado Ranch

1/2 count ripe avocado (halved, peeled)

1/2 cup Greek yogurt or mayo

2 tbs buttermilk (or milk)

2 tbs Fresh cilantro leaves

1 tbs fresh chives or green onion

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Finishing

2 tbs Fresh cilantro leaves

2 count Lime wedges

1 tsp hot sauce (optional)

Method

Impossible Chorizo Filling

Prep aromatics

Finely chop onion to measure 1 cup. Mince garlic cloves.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and let shimmer.

Add the chopped onion and sauté 4–5 minutes until soft and translucent, stirring occasionally so it does not brown.

Add the minced garlic and chopped chipotle and cook 30–45 seconds until aromatic.

Crumble the 16 oz Impossible™ plant-based ground into the skillet. Increase heat to medium-high and cook, stirring and breaking up any large pieces, until the product browns and releases moisture, about 6–8 minutes.

Stir in smoked paprika, ground cumin, chili powder, ground coriander, soy sauce, maple syrup (or brown sugar), salt, and pepper. Continue to cook 2–3 minutes, letting the spices toast and the mixture reduce slightly so it’s saucy but not wet.

Remove from heat and stir in 2 tbs lime juice. Taste and adjust seasoning (add more salt, lime, or chipotle if desired). Keep warm while you prepare the rest.

Avocado Ranch

In a blender or food processor combine 1/2 avocado, 1/2 cup Greek yogurt (or mayo), 2 tbs buttermilk (or milk), 2 tbs cilantro leaves, 1 tbs chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbs lime juice, 1/2 tsp salt, and 1/4 tsp black pepper.

Blend until smooth and creamy. If the dressing is too thick, add up to 1–2 tbs more buttermilk to reach a pourable consistency. Taste and adjust salt, lime, or herbs as desired. Refrigerate until ready to serve.

Assemble Tacos

Warm tortillas: heat a dry skillet over medium. Warm tortillas 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Slice the remaining avocado (the 1 whole avocado) into thin slices or dice, and shred the lettuce if not already shredded.

To build each taco: place a warm tortilla on a plate, spoon about 2.5 oz (roughly 1/3 cup) of the Impossible chorizo filling into the center, sprinkle ~2 tbs shredded Monterey Jack cheese over the hot filling so it softens, add a small handful (~1/4 cup) shredded lettuce, 2–3 tbs pico de gallo, and 2–3 slices of avocado.

Drizzle 1–2 tbs avocado ranch over the top and garnish with a little fresh cilantro and a squeeze of lime. Add hot sauce if you like extra heat.

Repeat assembly for the remaining tortillas and ingredients.

Serve

Arrange tacos on a platter and serve immediately with lime wedges on the side. Leftover chorizo can be refrigerated in an airtight container for up to 3 days; reheat in a skillet.