COOK THE IMPOSSIBLE BURGERMince the red onion and 3 cloves of garlic. Combine with the Impossible Burger and dried spices, and mix until well combined in a bowl. Place the mixture in a pan on medium heat and stir until the Impossible Burger is seared brown and cooked through. Add salt and pepper to taste. Remove pan from heat and set aside.ROAST THE VEGETABLESCut the yellow onion in two. Set aside one half and slice the other. Toss the tomatillos, sliced onion, jalapeno, and remaining clove of garlic in a bowl with olive oil and salt. Place an empty sheet tray into a 450F oven until hot. Pull the hot sheet tray out of the oven and quickly spread out the oiled & salted vegetables. Place back in the oven and roast for approximately 15 minutes, or until all the vegetables are charred. Remove and let cool.MAKE THE SALSA VERDEAdd cooled, roasted vegetables to a blender. Add rice vinegar, juice of one lime juice, and water, and blend until well combined. Add half of the bunch of coriander and blend for an additional 15 seconds. Add salt to taste.ASSEMBLE THE TACOSDice the remaining half of the yellow onion and finely chop the remaining coriander. Slice the remaining lime into wedges and warm the tortillas (flour or corn). Assemble each taco by topping a tortilla with the Impossible Burger mixture, garnishing with onion, coriander, and Salsa Verde. Squeeze a lime wedge over the top for added tang. SERVE, SHARE, AND ENJOYMakes six tacos.