Impossible Street Tacos Recipes

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CHICKEN STREET TACOS



Chicken Street Tacos image

Simple but packed with flavor, now you can make chicken street tacos right at home!

Provided by Holly Nilsson

Categories     Appetizer     Chicken     Main Course

Time 1h23m

Number Of Ingredients 10

1 pound chicken thighs (boneless, skinless)
1 teaspoon cumin (optional)
1 teaspoon oregano
2 tablespoons lime juice
¼ cup orange juice
2 cloves garlic (minced)
3 tablespoons olive oil
corn tortillas
cilantro
pico de gallo

Steps:

  • Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
  • Grill chicken over medium heat until no pink remains, about 4 minutes per side.
  • Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
  • Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 2 g, Protein 13 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

IMPOSSIBLE™ STREET TACOS



Impossible™ Street Tacos image

Savory street tacos made with Impossible™ Burger plant-based meat, chopped onions, diced tomatoes, fresh cilantro, and queso fresco. Quick and easy recipe for your taco-loving heart!

Provided by Terri McHugh

Categories     Main Dish Recipes     Taco Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package Impossible Burger
1 small yellow onion, chopped
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon ground cumin
nonstick canola oil spray
6 medium soft flour tortillas
1 large tomato, diced
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro, or to taste
2 medium limes, cut into wedges

Steps:

  • Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
  • Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
  • Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 46.4 g, Cholesterol 6.6 mg, Fat 10.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 2480.3 mg, Sugar 3.1 g

MEXICAN STREET TACOS



Mexican Street Tacos image

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

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