These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.
Course:
Entrees
Cuisine:
American, Asian
Servings: 4
Author: Alissa
For the Peanut Sauce
-
¼
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 ½
tbsp.
lime juice
-
¼
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.