• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Rough chop parsley and cilantro.
• Core, then cut pepper into 1/4-inch slices.
• Zest, then juice lemon.

• To an unlined baking sheet, add peppers, onions, 1 tbsp (2 tbsp) oil and half the Smoked Paprika-Garlic Blend. Toss to combine. Season with salt and pepper.
• Broil in the middle of the oven for 5-7 min, stirring halfway thorugh, until tender and lightly charred.

• Meanwhile, In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** 
• Add remaining Smoked Paprika-Garlic Blend, half the garlic puree and 2 tbsp (4 tbsp) water. Season with salt and pepper.

• Meanwhile, to a measuring jug, add cilantro, parsley, remaining garlic puree, half the lemon zest, lemon juice and 1/3 cup (2/3 cup) oil. Season with salt and pepper, then use a hand blender to blend until smooth. (NOTE: If you don't have a hand blender, finely chop cilantro and parsley.)

• To a large bowl, add coleslaw cabbage mix, sour cream, remaining lemon zest and 1 tbsp (2 tbsp) chimichurri. Season with salt and pepper, then mix to combine.
• Place tortillas on a microwavable plate and cover with a damp paper towel. Microwave in 30-sec increments until warmed through.

• Divide tortillas between plates.
• Divide Beyond Meat® between tortillas.
• Divide veggies between tortillas and top with slaw.
• Spoon chimichurri over top of tacos.

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.