Banh-Mi-Style Beyond Meat Tacos with Pickled Cucumber, Cabbage Slaw & Sriracha Yogurt

fresh ingredients

IN THE KIT

  • 12 oz
    beyond meat
  • 6
    flour tortillas
  • 3 oz
    carrots
  • 3 oz
    cucumber
  • ½
    lime
  • cilantro
  • 4 oz
    sriracha yogurt
  • sweet soy/ponzu sauce
  • 4 oz
    red cabbage
  • 2 oz
    rice vinegar & sugar blend
  • 1 oz
    inger/onion/garlic blend
  • 2 oz
    sesame slaw dressing

NOT INCLUDED:

Salt & pepper

Olive oil

 

KITCHEN EQUIPMENT NEEDED:

Paper towel

Small bowl

Medium bowl 

Large skillet

Medium skillet

Box grater



PREP:

Cut lime into wedges;

Grate carrots;

Grate cucumber & place in small bowl;

Finely chop cilantro;

Core & thinly slice cabbage.

cook along

INSTRUCTIONS

1Make pickle

In the bowl with grated cucumber add sugar & vinegar blend with a pinch of salt. Stir, set aside to quick-pickle.

2Make slaw

Combine cabbage & slaw dressing in medium bowl. Season with salt, pepper & mix. Set aside. 

3Cook beyond meat

Heat a drizzle of oil in a large skillet over medium-high heat. Add beyond meat, ginger/onion/garlic blend, a pinch of salt & pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in sweet soy glaze/ponzu blend. Bring to a simmer, then immediately turn off heat. Taste & season with salt & pepper.

4Toast Tortillas

Heat medium skillet over medium high heat. Rub a little olive oil on both sides of tortillas & place in skillet, toasting on each side for 1 minute or so, until golden. 

5To Serve

Divide tortillas between plates & fill with saucy protein, slaw blend, pickled cucumber (draining first), & cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges & serve on the side.