Cancun-Style Green Chile Tacos with Lime-Avocado-Ranch Glaze

Cancun-Style Green Chile Tacos with Lime-Avocado-Ranch Glaze
Yield: 10 Servings


For Lime-Avocado-Ranch Sauce:

  • 8 oz. pureed fresh avocado
  • 8 oz. ranch dressing
  • juice of one lime (about 1 oz.)
  • 1⁄8 tsp. cayenne pepper
  • ½ tsp. ground cumin
  • salt to taste
For Tacos:
  • 1 oz. vegetable oil, divided
  • 10 oz. white onions, ¼ inch slices
  • 5 large poblano chiles, roasted over an open flame until blackened, peeled, seeds removed, ¼ inch strips
  • 1 oz. garlic, minced
  • 2½ oz. lime juice
  • 10 Gardenburger Santa Fe® Patties, 3⁄4 inch strips
  • salt and freshly ground black pepper
  • 30 – 5" round tortillas, flour or corn, warmed
  • 10 oz. iceberg lettuce, shredded
  • 10 oz. plum tomato, seeded and diced
  • 8 oz. pepper jack cheese, shredded
  • 7 oz. queso fresco, crumbled
  • 5 oz. fresh cilantro leaves, rough chop
  1. In a blender or food processor, combine avocado, ranch dressing, lime juice, cayenne pepper and ground cumin. Pulse to combine. Season to taste with salt. Transfer to a bowl and hold in refrigerator until service.
  2. In a skillet, sauté onions until golden and beginning to soften, about 4 minutes. Add poblano strips, season generously with salt. Add garlic, sauté 30 seconds, and then add lime juice.  When juice begins to simmer and reduce, add Gardenburger Santa Fe® Patties strips and toss to combine with onions, poblanos and sauce. Cook Gardenburger Santa Fe® Patties according to package instructions. Keep warm.
  3. Toss together pepper jack cheese and queso fresco, set aside.
  4. At service, fill three tortillas with about 3 oz. Gardenburger Santa Fe®, poblano and onion mixture. For each serving (three tacos), divide among the tacos 1 oz. lettuce,1 oz. tomato, 1 ½ oz. cheese mixture and ½ oz. cilantro. Drizzle each taco with about 1 Tbsp. Lime-Avocado Sauce.