Beyond Meat® Tacos with Pico de Gallo and Cilantro-Lime Crema
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Ingredients & Equipment
What we send
- 1/4 pintgrape tomatoes
- 3mini sweet peppers
- 1/8 ouncecilantro
- 1red onion
- 1serrano chile
- 2 ouncessour cream
- 6flour tortillas
- 1 poundBeyond Meat® plant-based protein
- 1 tablespoonchorizo spice mix
- 2 packetsCholula hot sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 12" large pan
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.
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.
Stack tortillas and wrap in aluminum foil. Place in oven to warm for 5-10 minutes.
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.
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.
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!