14 Spicy Impossible Burger Street Tacos Delicious

Kick your taco night up a notch with these 14 Spicy Impossible Burger Street Tacos that promise to deliver big flavors without the meat! Perfect for home cooks looking to spice up their dinner routine, these tacos are a delicious twist on a classic favorite. Whether you’re a vegetarian or just trying to mix things up, you won’t want to miss what’s coming next. Let’s dive in!

Spicy Impossible Burger Street Tacos with Avocado Salsa

Maybe it’s the way the spices mingle with the crisp evening air, or perhaps it’s the simple joy of assembling each taco with care, but there’s something undeniably comforting about these Spicy Impossible Burger Street Tacos with Avocado Salsa. They’re a testament to the beauty of plant-based eating, offering a burst of flavor that’s both bold and nuanced.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Avocado – 1
• Lime – 1
• Red onion – ¼ cup, diced
• Cilantro – 2 tbsp, chopped
• Jalapeño – 1, minced
• Salt – ½ tsp
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the Impossible Burger to the skillet, breaking it apart with a spatula. Cook for 5 minutes, stirring occasionally, until browned.
3. While the burger cooks, dice the avocado and red onion, mince the jalapeño, and chop the cilantro. Combine in a bowl with the juice of half the lime and a pinch of salt to make the avocado salsa.
4. Season the cooked Impossible Burger with cumin, chili powder, and remaining salt. Stir well and cook for another 2 minutes to meld the flavors.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
6. Assemble the tacos by spooning the spicy Impossible Burger onto each tortilla, then topping with a generous amount of avocado salsa.

Layers of creamy avocado salsa and spiced Impossible Burger create a symphony of textures and flavors in every bite. Serve these tacos with an extra lime wedge on the side for a bright, citrusy finish that cuts through the richness.

Impossible Burger Street Tacos with Chipotle Mayo

Now, as the evening light fades, there’s something deeply comforting about the idea of transforming simple ingredients into a meal that feels both familiar and exciting. Impossible Burger Street Tacos with Chipotle Mayo is one such dish, where the sizzle of the patty and the creamy spice of the mayo come together in a dance of flavors.

Ingredients

• Impossible Burger patties – 2
• Corn tortillas – 4
• Chipotle peppers in adobo sauce – 2 tbsp
• Mayonnaise – ¼ cup
• Lime – 1
• Cilantro – ¼ cup
• Red onion – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium-high heat for 2 minutes until hot.
2. Add the Impossible Burger patties to the skillet, cooking for 3 minutes on each side until browned.
3. While the patties cook, blend chipotle peppers and mayonnaise in a small bowl until smooth for the chipotle mayo.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
5. Chop the cooked patties into small pieces, then divide evenly among the tortillas.
6. Drizzle each taco with the chipotle mayo, then garnish with chopped cilantro, red onion, and a squeeze of lime juice.
7. Sprinkle salt over the tacos to taste.

Gently, the tacos invite you to notice the contrast between the crispy edges of the patty and the soft tortilla, while the chipotle mayo adds a smoky depth. Serve them with an extra lime wedge on the side for those who love a brighter bite.

Grilled Impossible Burger Street Tacos with Pineapple Salsa

Calmly, as the summer evening settles in, the thought of combining the smoky char of grilled Impossible Burgers with the sweet tang of pineapple salsa in a street taco brings a sense of culinary adventure right to your backyard.

Ingredients

• Impossible Burger patties – 4
• Corn tortillas – 8
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, around 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Grill the Impossible Burger patties for 4 minutes on each side, looking for a firm texture and visible grill marks before flipping.
3. While the patties cook, combine the diced pineapple, red onion, cilantro, lime juice, and salt in a bowl to make the salsa. Let it sit to meld the flavors.
4. Once the patties are done, let them rest for 2 minutes before slicing into thin strips.
5. Warm the corn tortillas on the grill for about 30 seconds per side, just until they’re pliable and slightly charred.
6. Assemble the tacos by placing the sliced Impossible Burger on each tortilla, then topping with a generous spoonful of pineapple salsa.

Each bite offers a delightful contrast between the juicy, savory burger and the bright, chunky salsa. For an extra layer of flavor, try drizzling with a bit of spicy mayo or serving alongside a cold, crisp beer.

Impossible Burger Street Tacos with Mango Habanero Sauce

Lately, I’ve found myself drawn to the simplicity of street food, especially when it carries the bold flavors of a mango habanero sauce paired with the innovative twist of an Impossible Burger. It’s a dish that feels both familiar and excitingly new, perfect for those evenings when the kitchen becomes a place of quiet experimentation.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Mango – 1, diced
• Habanero pepper – 1, minced
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat (350°F) for 2 minutes before adding the Impossible Burger.
2. Cook the Impossible Burger for 4 minutes on each side, breaking it into crumbles as it cooks, until fully browned.
3. While the burger cooks, combine the diced mango, minced habanero, lime juice, and salt in a bowl to make the sauce. Tip: Wear gloves when handling habanero to avoid skin irritation.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, just until pliable.
5. Assemble the tacos by dividing the Impossible Burger crumbles among the tortillas, then topping with the mango habanero sauce and chopped cilantro. Tip: For extra flavor, let the sauce sit for 10 minutes before serving to allow the flavors to meld.

Kicking back with these tacos, the contrast between the spicy, sweet sauce and the savory burger is nothing short of magical. Serve them with a cold drink on a warm evening, and let the flavors transport you to a bustling street corner somewhere far away.

Crispy Impossible Burger Street Tacos with Lime Crema

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about crafting a meal that feels both innovative and familiar. These tacos, with their crispy edges and creamy accents, are a testament to the joy of simple ingredients coming together in unexpected ways.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Vegetable oil – 2 tbsp
• Lime – 1
• Sour cream – ½ cup
• Salt – ½ tsp
• Cilantro – ¼ cup, chopped

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Form the Impossible Burger into small, thin patties and place them in the skillet. Cook for 3 minutes on each side, or until crispy and browned.
3. While the patties cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Keep them wrapped in a towel to stay warm.
4. In a small bowl, mix the sour cream with the juice of half the lime and a pinch of salt to create the lime crema.
5. Once the patties are cooked, let them rest for a minute before chopping them into bite-sized pieces.
6. Assemble the tacos by placing the chopped Impossible Burger on the tortillas, drizzle with lime crema, and sprinkle with chopped cilantro.
7. Serve immediately, with the remaining lime cut into wedges for squeezing over the tacos.

Just as the first bite reveals the contrast between the crispy burger and the smooth crema, the freshness of the cilantro and the tang of lime bring everything into harmony. Try serving these tacos with a side of pickled onions for an added layer of flavor and texture.

Impossible Burger Street Tacos with Roasted Corn and Black Beans

Wandering through the flavors of summer, this dish brings together the hearty satisfaction of plant-based protein with the vibrant, smoky sweetness of roasted corn and the earthy depth of black beans, all nestled in a soft taco shell.

Ingredients

• Impossible Burger – 1 lb
• Corn – 1 cup
• Black beans – 1 cup, drained and rinsed
• Taco shells – 8
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Cumin – 1 tsp
• Chili powder – 1 tsp

Instructions

1. Preheat your oven to 400°F. Spread the corn on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with ¼ tsp salt. Roast for 20 minutes, stirring halfway, until the corn is lightly charred.
2. While the corn roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the Impossible Burger, breaking it apart with a spoon. Cook for 5 minutes, until browned.
3. Add the black beans, cumin, chili powder, and remaining ¼ tsp salt to the skillet. Stir to combine and cook for another 3 minutes, until heated through.
4. Warm the taco shells according to package instructions, usually about 30 seconds in the microwave or 5 minutes in the oven at 350°F.
5. Divide the Impossible Burger mixture among the taco shells, top with roasted corn, and serve immediately.

These tacos offer a delightful contrast of textures, from the crispness of the roasted corn to the softness of the taco shells, with flavors that are both rich and refreshing. Try serving them with a squeeze of lime for an extra zing.

Smoky Impossible Burger Street Tacos with Cilantro Lime Rice

On a quiet evening, when the air carries the faintest hint of smoke and the kitchen feels like a sanctuary, these tacos come together with a simplicity that belies their depth of flavor.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Cilantro lime rice – 2 cups
• Smoked paprika – 1 tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Lime – 1, juiced
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add Impossible Burger to the skillet, breaking it apart with a spatula. Cook for 5 minutes, stirring occasionally.
3. Sprinkle smoked paprika, garlic powder, and salt over the burger. Stir to combine and cook for another 3 minutes until fully browned.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Divide cilantro lime rice among tortillas, topping each with a spoonful of the smoky Impossible Burger mixture.
6. Drizzle lime juice over the tacos just before serving.

Crunchy tortillas give way to the tender, smoky filling, with the bright acidity of lime cutting through the richness. Serve these tacos with extra lime wedges and a side of charred corn for a meal that feels like a celebration of simple pleasures.

Impossible Burger Street Tacos with Pickled Red Onions

Perhaps there’s no better way to savor the simplicity of street food than with these Impossible Burger Street Tacos, topped with vibrant pickled red onions. It’s a dish that invites you to pause and relish each bite, blending the familiar with the innovative in a way that feels both comforting and exciting.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Red onion – 1, thinly sliced
• White vinegar – 1 cup
• Sugar – 1 tbsp
• Salt – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. In a small bowl, combine the sliced red onion, white vinegar, sugar, and salt. Let sit for at least 30 minutes to pickle, stirring occasionally.
2. Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, add the Impossible Burger, breaking it apart with a spoon. Cook for 5-7 minutes, until browned and cooked through.
3. While the burger cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
4. Assemble the tacos by dividing the cooked Impossible Burger among the warmed tortillas, then topping with the pickled red onions.

Gently, the tacos come together with a contrast of textures—the soft, warm tortillas against the crisp, tangy onions. The Impossible Burger offers a meaty richness that’s perfectly balanced by the acidity of the pickles, making each taco a delightful exploration of flavors. Serve them with a side of lime wedges for an extra zing, or pile on some fresh cilantro for a burst of color and freshness.

Zesty Impossible Burger Street Tacos with Jalapeno Slaw

Beneath the quiet hum of the kitchen, the sizzle of the Impossible Burger patties brings a moment of anticipation. These tacos, with their vibrant jalapeno slaw, promise a dance of flavors that’s both comforting and exciting.

Ingredients

• Impossible Burger patties – 2
• Corn tortillas – 6
• Jalapeno – 1, thinly sliced
• Cabbage – 1 cup, shredded
• Lime – 1, juiced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat a skillet over medium heat and add 1 tbsp of olive oil.
2. Place the Impossible Burger patties in the skillet, cooking for 4 minutes on each side until browned.
3. While the patties cook, mix the shredded cabbage, sliced jalapeno, and lime juice in a bowl to create the slaw.
4. Once cooked, remove the patties from the skillet and let them rest for 2 minutes before slicing into strips.
5. Warm the corn tortillas in the same skillet for about 30 seconds on each side.
6. Assemble the tacos by placing the sliced Impossible Burger strips on each tortilla, then topping with the jalapeno slaw.

These tacos offer a delightful crunch from the slaw against the tender, savory burger strips. Try serving them with an extra lime wedge on the side for a bright finish.

Impossible Burger Street Tacos with Guacamole and Pico de Gallo

Zipping through the kitchen on a quiet evening, the thought of crafting something both comforting and innovative led me to these tacos. They’re a humble nod to street food, reimagined with a plant-based twist that doesn’t skimp on flavor or texture.

Ingredients

• Impossible Burger – 1 lb
• Corn tortillas – 8
• Avocado – 1
• Lime – 1
• Tomato – 1, diced
• Onion – ¼ cup, diced
• Cilantro – 2 tbsp, chopped
• Salt – ½ tsp

Instructions

1. Heat a skillet over medium-high heat. Add the Impossible Burger, breaking it apart with a spatula. Cook for 5 minutes, stirring occasionally, until browned.
2. While the burger cooks, mash the avocado in a bowl. Squeeze in the juice of half the lime and mix well.
3. In another bowl, combine the diced tomato, onion, cilantro, and salt. Squeeze the remaining lime half over the mixture and stir gently.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
5. Assemble the tacos by spreading a layer of guacamole on each tortilla, topping with the cooked Impossible Burger, and finishing with a spoonful of pico de gallo.

Juxtaposing the creamy guacamole with the hearty burger and fresh pico de gallo creates a symphony of textures. Serve these tacos with an extra lime wedge on the side for a bright finish.

BBQ Impossible Burger Street Tacos with Coleslaw

Kneading through the memories of summer barbecues, I find myself drawn to the simplicity and joy of street tacos. Today, I’m sharing a twist on the classic, blending the smoky allure of BBQ with the innovative Impossible Burger, all nestled in a soft tortilla with a crisp coleslaw topping.

Ingredients

• Impossible Burger – 1 lb
• BBQ sauce – ½ cup
• Corn tortillas – 8
• Coleslaw mix – 2 cups
• Mayonnaise – ¼ cup
• Lime juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat (350°F) for 2 minutes.
2. Add the Impossible Burger to the skillet, breaking it apart with a spatula. Cook for 5 minutes, stirring occasionally, until browned.
3. Pour the BBQ sauce over the cooked burger, stirring to coat evenly. Simmer for 2 minutes to meld flavors.
4. In a bowl, mix coleslaw mix, mayonnaise, lime juice, and salt until well combined.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Assemble the tacos by placing a spoonful of the BBQ Impossible Burger mixture onto each tortilla, then topping with the coleslaw.

Gently biting into these tacos, the crunch of the coleslaw contrasts beautifully with the tender, smoky burger. Serve them with an extra drizzle of BBQ sauce for those who dare to indulge further.

Impossible Burger Street Tacos with Queso Fresco and Cilantro

Breathing in the quiet of the kitchen, the sizzle of the Impossible Burger patties brings a comforting rhythm to the evening. These street tacos, topped with crumbled queso fresco and fresh cilantro, offer a simple yet profound pleasure, blending the familiar with the innovative.

Ingredients

• Impossible Burger patties – 2
• Corn tortillas – 4
• Queso fresco – ½ cup, crumbled
• Cilantro – ¼ cup, chopped
• Vegetable oil – 1 tbsp

Instructions

1. Heat a skillet over medium heat and add 1 tbsp of vegetable oil.
2. Once the oil is shimmering, place the Impossible Burger patties in the skillet. Cook for 4 minutes on each side, or until a crust forms.
3. Remove the patties from the skillet and let them rest for 2 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist bite.
4. While the patties rest, warm the corn tortillas in the same skillet for 30 seconds on each side. Tip: This enhances their flavor and makes them pliable.
5. Chop the cooked patties into small pieces. Tip: Smaller pieces ensure every taco bite is packed with flavor.
6. Divide the chopped patties among the warmed tortillas.
7. Sprinkle each taco with crumbled queso fresco and chopped cilantro.

Unassuming in their assembly, these tacos surprise with textures that contrast—crispy edges against soft tortillas, the coolness of queso fresco against the warmth of the burger. Serve them with a squeeze of lime for an extra zing that brightens every bite.

Buffalo Style Impossible Burger Street Tacos with Blue Cheese Dressing

Mornings like these, when the light filters through the kitchen window just so, remind me why I love creating dishes that bring a little comfort and a lot of flavor to the table. Today, it’s all about blending the bold with the familiar, in a way that feels both indulgent and surprisingly simple.

Ingredients

• Impossible Burger – 1 lb
• Buffalo sauce – ½ cup
• Corn tortillas – 8
• Blue cheese dressing – ¼ cup
• Green onions – 2, sliced

Instructions

1. Heat a non-stick skillet over medium-high heat. Add the Impossible Burger, breaking it apart with a spatula. Cook for 5 minutes, stirring occasionally, until browned.
2. Reduce heat to medium. Pour the Buffalo sauce over the cooked Impossible Burger, stirring to coat evenly. Simmer for 2 minutes to let the flavors meld.
3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly charred.
4. Assemble the tacos by dividing the Buffalo-style Impossible Burger evenly among the tortillas. Drizzle with blue cheese dressing and sprinkle with sliced green onions.
5. Tip: For an extra crunch, toast the tortillas directly over a gas flame for a few seconds before assembling. Tip: Let the Buffalo sauce simmer with the burger to deepen the flavor. Tip: Serve immediately to keep the tortillas from getting soggy.

Vibrant and tangy, these tacos strike a perfect balance between the spicy kick of Buffalo sauce and the creamy coolness of blue cheese. Try serving them with a side of crisp celery sticks for a refreshing contrast.

Impossible Burger Street Tacos with Sweet Chili Sauce

Now, as the evening light fades, there’s something deeply comforting about the idea of crafting these Impossible Burger Street Tacos with Sweet Chili Sauce. It’s a dish that feels both indulgent and familiar, a little nod to those late-night street food cravings but with a twist that’s entirely your own.

Ingredients

• Impossible burger – 1 lb
• Corn tortillas – 8
• Sweet chili sauce – ½ cup
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Red onion – ½, diced

Instructions

1. Heat a non-stick skillet over medium-high heat (375°F) and add the impossible burger, breaking it apart with a spatula.
2. Cook the burger for 5 minutes, stirring occasionally, until it’s evenly browned and crumbled.
3. While the burger cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, then keep them wrapped in a clean towel to stay warm.
4. Once the burger is cooked, remove the skillet from heat and stir in the sweet chili sauce, ensuring the burger is evenly coated.
5. Assemble the tacos by dividing the burger mixture among the warmed tortillas, then top with diced red onion, chopped cilantro, and a squeeze of lime juice.

The tacos offer a delightful contrast of textures—the crispness of the fresh toppings against the soft, savory filling. The sweet chili sauce adds a gentle heat that lingers, making each bite a little more irresistible than the last. Try serving them with a side of pickled vegetables for an extra tangy crunch.

Conclusion

Vibrant and full of flavor, our roundup of 14 Spicy Impossible Burger Street Tacos offers something for every taste. Whether you’re a seasoned home cook or just starting out, these recipes promise delicious, meat-free meals that don’t skimp on spice. We’d love to hear which taco tops your list—drop a comment below! Loved the roundup? Share the spicy love on Pinterest for fellow foodies to enjoy.