Smoky Ancho Grilled Impossible™ Beef Tacos
Spicy Charred Scallion Salsa Verde & Sunflower-Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
They look satisfyingly beefy, but these tacos are sin carne, as they say in Spanish. Gracias to Impossible™ beef patties, spiced with smoky ancho chilies, barbecued and crumbled into grilled tortilla shells. Spicy salsa verde with charred scallions and a carrot slaw doused in a lime and sunflower seed vinaigrette complete the portrait.
We will send you:
- 200g Multicoloured Nantes carrots
- 1 Garlic clove
- 3 Scallions
- 1 Lime
- 1 Head of lettuce
- 2 Impossible™ burger patties (made from plants)
- 25g Sunflower seeds
- 45ml Salsa verde
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Oil
Grater
BBQ
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
11 g
Sodium
1470 mg
Total Carb
70 g
Sugars
12 g
Protein
31 g
Fibre
16 g
Preparation
Mise en place
Heat the BBQ on 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 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.
Grill the tortillas
Add the tortillas to the BBQ 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!
