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.