These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.
Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not. What I do think is weird is the fact that now that I’ve been creating my own recipes for some time now, I have a tendency to do things like, when eating peanut sauce, ponder how it would taste on a taco. In this case it tasted really good.
It’s kinda hard not to make things taste good when they’re covered in peanut sauce though. (Exhibit A: Monday’s post.)
My week is still a little hectic, so again I’ll be brief, but I’ll say this: these were super delicious, and incredibly easy to make. For whatever reason, whenever I come up with a new food idea, I always envision myself slaving over a stove for hours as I develop the recipe. Sometimes that happens. Sometimes I walk into the kitchen and 15 minutes later I’m standing before a delicious meal and a page of notes with an afternoon to kill. That’s what happened here. I hope you’re as pleased with it as I was. You can’t beat a 15 minute dinner that’s covered in peanut sauce.
Edamame Tacos with Peanut Sauce
For the Peanut Sauce
- 1/4 cup natural peanut butter
- 1 tbsp. soy sauce
- 1 tbsp. maple syrup or agave
- 1-2 tbsp. water
For the Edamame Tacos
- 1 tbsp. canola oil or other neutral-flavored vegetable oil
- 1 medium onion diced
- 2 large garlic cloves minced
- 2 cups cooked shelled edamame
- 1 1/2 tbsp. lime juice
- 1/4 tsp. salt
- 3 tbsp. finely chopped fresh cilantro
- 2 scallions chopped
- about 2 cups baby spinach arugula or spring mix
- 8 taco shells preferably homemade
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.