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Mexican Street Tacos
Mexican Street Tacos 1

Mexican Street Tacos

Products Used: Gardenburger® Roasted Garlic and Quinoa
Servings: 3 tacos

Ingredients

  • 1 (4 oz.) Gardenburger® Roasted Garlic & Quinoa Patty, thawed
  • 1 tsp. Vegetable oil or pan spray
  • 6 Tortillas, 3" corn or corn & wheat blend
  • 3 Tbls. Avocado Lime Smash or Guacamole (use preferred brand or recipe below)
  • 1 - #16 scoop (Blue handle) Tomatillo Corn Pico de Gallo (use preferred brand or recipe below)
  • 1 Tbls. Queso Fresco, crumbled
  • 6 – 9 rings ea. Pickled red onions, drained (use preferred brand or recipe below)
  • 1 Lime wedge

AVOCADO LIME SMASH

  • 8 ea. Avocados, ripe
  • 2 tsp. Kosher salt
  • ½ cup Lime juice, fresh squeezed

PICKLED RED ONIONS

  • ½ tsp. Cumin seeds, crushed lightly
  • 1 clove Garlic, fresh, sliced finely
  • ½ tsp. Mexican oregano
  • 1 Bay leaf
  • 1 ½ tsp. Kosher salt
  • 2 cups Vinegar, white or cider
  • 1 lb. Red onions, peeled, halved and sliced 1⁄8" thick

TOMATILLO CORN “PICO DE GALLO”

  • 2 cups Corn Niblets, Fire Roasted, canned (drain), fresh or frozen
  • 2 cups Tomatillos, washed and diced 3⁄8"
  • 1 large (or 2 small) Jalapeno, red, deseeded and chopped 1⁄8"
  • ½ cup Red onion, diced 1⁄8"
  • ¼ cup Cilantro, washed and chopped finely
  • 2 Tbls. Vegetable oil
  • 2 Tbls. Lime juice, fresh squeezed
  • ¾ tsp. Kosher salt

Recipe Directions

1. Heat Roasted Garlic & Quinoa patty on 350° F oiled griddle or skillet for 2-3 minutes per side until crispy and interior is 165° F.
2. Cut into 6 slices.
3. Take 2 corn tortillas, stacked together, spray or dip in water, shake off excess.
4. Place double stacked tortillas onto 350° F oiled flattop grill. Repeat with remaining pairs. Flip, heat second side. Remove.
BUILD TACOS:
1. Smear each tortilla stack with 1 Tbs. of Avocado Smash.
2. Place 2 slices of patty on each tortilla stack.
3. Divide the Tomatillo Corn Pico and Queso Fresco among 3 tacos.
AVOCADO LIME SMASH:
1. Wash and drain avocados. Slice in half, remove pit, scoop out flesh, place in small bowl.
2. Stir salt into lime juice until dissolved. Pour over avocados.
3. Mash avocado, lightly mix with lime juice. Leave pieces of avocado for a chunky mash.
4. Place into storage container with plastic wrap directly on top of mash to seal out air.
Seal with lid, label, date and refrigerate.
PICKLED RED ONIONS:
1. Crush cumin seeds lightly, place into a small pot along with sliced garlic, Mexican oregano & bay leaf.
2. Place pot over medium heat and toast contents for 1-2 minutes until cumin is fragrant.
3. Add salt and vinegar and bring mixture to a simmer. Remove from heat.
4. While vinegar is heating, place sliced red onions into a quart-sized storage container. Pour vinegar over onions. Push onions down into vinegar to keep them submerged.
5. Allow to stand at room temperature until vinegar is cool. Refrigerate.
TOMATILLO CORN “PICO DE GALLO”:
1. Place all ingredients into bowl, stir gently with a rubber spatula to blend.
2. Place into a storage container with a drain insert.
3. Seal with lid, label, date, and refrigerate.