Smoky Ancho Grilled Impossible™ Beef Tacos
Charred Scallion Salsa Verde & Sunflower-Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
They look satisfyingly beefy, but these tacos are sin carne, as they say in Spanish. Gracias to spiced plant-based meat, barbecued and crumbled into grilled tortilla shells. A souped up salsa verde and a carrot slaw doused in sunflower seed vinaigrette complete the portrait.
We will send you:
- 3 Scallions
- 2 Impossible™ beef burger patties (made from plants)
- 1 Lime
- 1 Garlic clove
- 200g Multicoloured Nantes carrots
- 1 Head of lettuce
- 45ml Salsa verde
- 25g Sunflower seeds
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
41 g
Saturated Fat
10 g
Sodium
1500 mg
Total Carb
84 g
Sugars
13 g
Protein
35 g
Fibre
15 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Grate the carrots.
- Thinly slice the lettuce crosswise.
- Juice the lime.
- Roughly chop the sunflower seeds.
- Mince the garlic.
Grill the scallions & patties
- Drizzle the scallions with oil and season with S&P.
- Drizzle the patties with oil and rub with ¾ of the spices.
- Add the scallions and patties to the BBQ (or pan) and grill, flipping the patties halfway and turning the scallions occasionally, 4 to 5 min., until browned.
- Transfer to a cutting board.
Make the scallion salsa verde
- Roughly chop the scallions.
- In a small bowl, combine the scallions, salsa verde, ⅓ of the lime juice and S&P.
Make the slaw
- In a large bowl, combine the garlic, remaining lime juice and spices, the sunflower seeds and 2 tbsp oil (double for 4 portions).
- Add the carrots, ½ the lettuce and S&P; toss well.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until warmed through.
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!
