BBQ Carne Asada Impossible™ Beef Tacos
with Cotija Cheese & Pico de Gallo
Cooking time
15 minutes
Servings
2/4
Calories
750 /serving
A Mexican classic, carne asada means grilled beef... but the result is just as mouth-watering when the meat is plant-based. With smoky spices, it tumbles onto corn tortillas with a lime-soaked homemade pico and salty aged cheese that’s a regional specialty.
We will send you:
- 150g Shredded cabbage
- 2 Impossible™ beef burger patties (made from plants)
- 140g Cherry tomatoes
- 14g Cilantro
- 1 Lime
- 60ml Mayonnaise
- 60g Cotija cheese (contains lipase)
- 6 Corn tortillas
- 12g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Milk • Soy
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
48 g
Saturated Fat
13 g
Sodium
840 mg
Total Carb
55 g
Sugars
7 g
Protein
27 g
Fibre
15 g
Preparation
Grill the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Drizzle the patties with oil and rub with ¾ of the spices.
- Add to the BBQ (or pan) and grill, 2 to 4 min. per side, until beginning to brown.
- Transfer to a plate and crumble the patties.
Make the pico de gallo & slaw
- Meanwhile, quarter the tomatoes.
- Juice the lime.
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, combine the tomatoes, ½ the lime juice, ⅓ of the cilantro, a drizzle of oil and S&P.
- In a second medium bowl, combine the cabbage, remaining lime juice and cilantro, a drizzle of oil and S&P.
Make the spiced mayo
- In a small bowl, combine the mayo and remaining spices.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until warmed through.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced mayo.
- Top with the crumbled patties, slaw and pico de gallo.
- Garnish with the cheese. Bon appétit!
