Korean BBQ Tacos

Ingredients

• 1 lb Impossible Burger (frozen, thaw before cooking)
• 8 small Flour Tortillas (6‑inch, store‑bought)
• 1/4 head Green Cabbage (thinly sliced)
• 1/4 head Purple Cabbage (thinly sliced)
• 1 small Daikon Radish (peeled and julienned)
• 2 tbsp Sesame Oil (toasted sesame oil)
• 1/2 tsp Salt (kosher or sea salt)
• 1/4 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Ginger (grated)
• 1 tsp Garlic (minced)
• 1/2 cup Soy Sauce (low‑sodium, can use liquid aminos)
• 2 tbsp Rice Wine Vinegar
• 1/3 cup Brown Sugar
• 2 tbsp Sriracha
• 2 tsp Cornstarch (for slurry)
• 3 tbsp Water (2 tbsp for sauce, 1 tbsp for slurry)
• 1/4 cup Cashew Cream (blended soaked cashews, lemon juice, salt)
• 1 whole Lime (cut into wedges for serving)
• 1 small bunch Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare the Slaw

   Thinly slice the green cabbage, purple cabbage, and julienned daikon radish. In a large bowl toss the vegetables with sesame oil, salt, pepper, and grated ginger until evenly coated.

   Time: PT10M

2. Make the Cornstarch Slurry

   Combine 2 teaspoons cornstarch with 1 tablespoon water in a small cup; stir until smooth.

   Time: PT2M

3. Mix the Korean BBQ Sauce

   In a mixing bowl whisk together soy sauce, rice wine vinegar, brown sugar, sriracha, minced garlic, grated ginger, and black pepper. Set aside.

   Time: PT3M

4. Cook the Sauce

   Heat 1 tablespoon oil in the small saucepan over medium‑high heat. Add the sauce mixture and bring to a gentle boil, stirring constantly. Once boiling, stir in the cornstarch slurry and simmer 2‑3 minutes until thickened.

   Time: PT5M

5. Brown the Impossible Meat

   Add a drizzle of oil to the large skillet over medium‑high heat. Crumble the thawed Impossible Burger into the pan and cook, stirring occasionally, until fully browned and no longer pink, about 8 minutes.

   Time: PT8M

6. Combine Meat and Sauce

   Pour half of the prepared Korean BBQ sauce over the browned meat, stir to coat, and cook an additional 2 minutes to let the flavors meld.

   Time: PT2M

7. Warm the Tortillas

   Place the flour tortillas in the skillet for 30 seconds per side, or until pliable and lightly toasted.

   Time: PT2M

8. Assemble the Tacos

   Lay a warm tortilla on a plate, add a generous spoonful of the BBQ‑coated Impossible meat, top with cabbage‑daikon slaw, drizzle cashew cream, and finish with a squeeze of lime and chopped cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g