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.
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!