Past Recipes
Beyond Meat® Tacos

Beyond Meat® Tacos with Pico de Gallo and Cilantro-Lime Crema

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Recipe Details


Is it Tuesday yet? Who cares! You can enjoy these flavor-packed tacos any night of the week. Here’s the secret: They’re 100% plant-based. Thanks to savory, juicy Beyond Meat® ground beef, these tacos cook and satisfy just like real meat. They’re seasoned with a smoky, aromatic blend of dried chiles, garlic, and paprika, then layered in warm tortillas and finished with some of our favorite toppings—pico de gallo, cilantro-lime crema, and a drizzle of hot sauce.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 1050
  • Protein 51g
  • Total Carb 74g
  • Total Fat 65g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    1/4 pint
    grape tomatoes
  • mini sweet peppers
    mini sweet peppers
  • lime
  • cilantro
    1/8 ounce
  • red onion
    red onion
  • serrano chile
    serrano chile
  • sour cream
    2 ounces
    sour cream
  • flour tortillas
    flour tortillas
  • Beyond Meat® plant-based protein
    1 pound
    Beyond Meat® plant-based protein
  • chorizo spice mix
    1 tablespoon
    chorizo spice mix
  • Cholula hot sauce
    2 packets
    Cholula hot sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Halve grape tomatoes. Halve mini peppers lengthwise; using a knife tip, discard seeds and stems, then roughly chop. Halve lime. Finely mince cilantro leaves and stems. Peel red onion and cut into small dice. Halve serrano lengthwise; using a knife tip, discard seeds and stem, then thinly slice crosswise.

  2. Pickle onion and make cilantro-lime crema

    Pickle onion and make cilantro-lime crema

    In a medium bowl, combine 2 tablespoons red onion and juice of ½ lime. Set aside to pickle until Step 5. In a small bowl, stir sour cream, juice of remaining lime, half of cilantro, ⅛ teaspoon salt, and black pepper as desired to combine. Set aside cilantro-lime crema until ready to serve.

  3. Warm tortillas

    Warm tortillas

    Stack tortillas and wrap in aluminum foil. Place in oven to warm for 5-10 minutes.

  4. Cook Beyond Meat®

    Cook Beyond Meat®

    While tortillas warm, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add remaining red onion; sauté, stirring, until softened, about 3 minutes. Add Beyond Meat®, chorizo spice mix, ¾ teaspoon salt, and black pepper. Cook, breaking up, until browned, 5-6 minutes. Stir in ⅓ cup water and cook, scraping up browned bits from bottom of pan, until reduced by half, 1-2 minutes more. Remove pan from heat.

  5. Make pico de gallo

    Make pico de gallo

    While Beyond Meat® cooks, to bowl with pickled red onion, add grape tomatoes, mini peppers, serrano (feel free to use less for milder flavor), 2 teaspoons olive oil, ⅛ teaspoon salt, and black pepper as desired. Stir to fully combine, then set aside until ready to serve.

  6. Plate Beyond Meat® tacos

    Plate Beyond Meat® tacos

    Divide warmed tortillas between serving plates. Layer with Beyond Meat® and pico de gallo, then dollop over cilantro-lime crema. Garnish Beyond Meat® tacos with remaining cilantro and drizzle over hot sauce (skip or use less for milder heat). Dig in!

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    3. Enjoy your perfect dinner.

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