Impossible™ Tacos (2 Pcs.) Recipe

Prep

Measure and prepare all filling ingredients: finely dice the onion, mince the garlic, and have tomato paste, spices, water, salt, pepper, and lime juice at hand.

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Add the diced onion and sauté 3–4 minutes, stirring occasionally, until softened and translucent but not browned.

Add the minced garlic and cook 30 seconds until fragrant.

Crumble the 6 oz Impossible™ product into the skillet. Increase heat to medium-high and cook 3–4 minutes, breaking pieces with a spatula, until it releases moisture and begins to brown.

Stir in 1 teaspoon tomato paste, 2 tablespoons water, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce heat to medium and simmer 2–3 minutes until mixture is saucy and most liquid has evaporated. Taste and adjust salt/pepper as needed.

Remove from heat and stir in 1/2 tablespoon fresh lime juice. Keep warm while you prepare tortillas and toppings.

Warm the 2 tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap in a damp paper towel and microwave 20–25 seconds.

Place each warmed tortilla on a plate. Divide the prepared Impossible filling evenly between the two tortillas (about 3 oz filling per taco).

Top each taco with shredded lettuce (about 2 tablespoons per taco), shredded cheese (about 2 tablespoons per taco), and diced tomatoes (about 1–2 tablespoons per taco).

Add pickled red onion (about 1 tablespoon per taco) and sprinkle with chopped cilantro to taste.

Drizzle 1 tablespoon sour cream (or vegan crema) across the two tacos (use remaining for serving) and add hot sauce if desired.

Serve immediately with a lime wedge alongside for squeezing over the tacos.