Griddle or sauté pan
Read through entire recipe before getting started. Wash and dry all produce. Zest lime and cut in half. Juice one half and cut other into wedges. Gently tear cilantro leaves and stems. Remove root ends from radishes and discard; then, thinly slice using a knife or mandolin. Remove Beyond Meat from package.
In a small mixing bowl, put mayo, 1/2 tsp. lime zest, 1 tsp lime juice, half of the chipotle sauce and a pinch of salt and pepper. Mix until incorporated and set in refrigerator until ready to plate.
Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Add Beyond Meat to pan and cook, breaking apart with a spoon or spatula until it's beginning to crumble, about 4-5 minutes.
Add taco seasoning and a pinch of salt and pepper. Stir to incorporate and continue cooking and breaking apart until Beyond Meat is fully cooked and beginning to caramelize, about 3-4 more minutes. Remove from heat.
Place tortillas on a griddle or sauté pan over medium heat for 30-60 seconds per side until warmed. Remove from heat.
Divide Beyond Meat evenly between tortillas. Top each taco with chipotle-lime mayo, radish slices, cilantro, and a few drops of the remaining chipotle sauce. Serve with a squeeze of lime. Enjoy!
Pro-tip: Sprinkle tacos with remaining lime zest for extra garnish!