If you’re looking for a crowd-pleasing, easy-to-make dish for your next barbeque or family gathering, these Smashed Vegan Tacos are a game-changer! Made on the Blackstone griddle, these tacos combine the savory goodness of Impossible Meat with fresh pico de gallo, all wrapped in a crispy corn tortilla. Whether you’re hosting or bringing a dish to share, these tacos are sure to be a hit with everyone.

Before firing up the griddle, you’ll want to get your ingredients prepped. Start by marinating the Impossible Meat with taco seasoning and water. Let it chill in the fridge while you prepare the pico de gallo, which is a vibrant blend of diced Roma tomatoes, onion, garlic, lime juice, and cilantro. Once everything is ready, you’re set to take your cooking outdoors.

Using a taco seasoning packet is not only convenient but also ensures you get consistent, delicious flavor every time. Of course, if you prefer to create your own spice blend, that’s a fantastic option as well! You can portion out your favorite spices, adjusting the heat and flavor to your liking.

When it comes to cooking on the Blackstone, having the right tools makes all the difference. Here are some of my must-haves for this recipe:

Smashed Mexican Vegan Tacos Recipe

Made on the Blackstone griddle, these tacos combine the savory goodness of Impossible Meat with fresh pico de gallo, all wrapped in a crispy corn tortilla.

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Prep Time 30

Cook Time 10

Course Main Course

Servings 6

Equipment

1 Blackstone griddle

Ingredients

12 oz. Impossible Meat
6 Mission Yellow Corn Tortillas
1 oz. Taco Seasoning Packet
1/4 cup Water
1 cup Shredded Iceberg Lettuce
1 cup Sliced Sweet Peppers (raw)

Pico de Gallo

1 Roma Tomatoes (seeded and diced)
1/2 Small White Onion (diced small)
1 clove Garlic (minced)
1 tbsp Lime Juice
2 tbsp Cilantro (diced)
1/2 tsp Kosher Salt

Optional Toppings

1 Jalapeño (diced)
Shredded Vegan Cheese
Cabbage Slaw

Instructions

Prep the Impossible Meat

In a bowl, mix the taco seasoning with 1/4 cup of water.
Thoroughly mix in the Impossible Meat.
Place in the fridge to marinate while you prep the other ingredients.

Prep the Vegetables

Shred the iceberg lettuce.
Slice the sweet peppers.
Dice 1/2 of a small onion and deseed and dice the Roma tomatoes.

Prepare the Pico de Gallo

In a food processor, chop the tomatoes, garlic, and onions.
Transfer the mixture to a bowl.
Mix in lime juice, cilantro, and kosher salt. Set aside.

Assemble the Tacos

Portion the marinated Impossible Meat into 2 oz. clumps.
Place each clump on a corn tortilla.
Use a spatula to spread the meat evenly across the tortillas.

Grill the Tacos

Preheat the grill to 350-375°F.
Spray avocado oil on the grill's top center.
Place the tortillas meat-side up on the grill to crisp the outside.
After a minute, flip the tortillas meat-side down.
Use a press to firmly press down on the tortillas until a good crust forms.

Serve

Remove the tacos from the grill and place them in taco holders, bending them down the center.
Fill each taco with pico de gallo, shredded lettuce, and sweet peppers.
Add optional toppings like diced jalapeños, shredded vegan cheese, or cabbage slaw.
Serve immediately and enjoy!

Keyword pico, tacos

I hope you give these Smashed Vegan Tacos a try at your next gathering! They’re easy to make, packed with flavor, and sure to impress. Let me know in the comments how they turned out for you or if you added your own twist—I’d love to hear from you!