Crispy Edamame Tacos

Give your taco night a little Asian Fusion with these Crispy Edamame Tacos. Edamame gets nice and crispy in your oven or air fryer and perfectly seasoned when they’re done. Served in your favorite tortillas with an easy Asian slaw. Crispy Edamame Tacos are sure to be a hit with everyone.

From Frozen To Crispy Edamame

Occasionally, I buy a frozen bag of shelled ready to eat edamame with all the best intentions. I’ll admit, those intentions are a little boring since I only ever use edamame in some type of Asian-inspired chopped salad. Don’t get me wrong, chopped salad is great, but edamame deserves to be the star of the show sometimes too! So I started thinking about how I could make edamame exciting without a ton of work. By taking a look at other legumes, I naturally landed on chickpeas and their versatility. Which is how I got the idea edamame can be crispy too! Then off I went to do just that.

Edamame Taco Fusion

Now that I made crispy edamame I had to figure out what to do with it! The possibilities are endless. I didn’t want the crispy edamame to get lost in the dish so I needed something simple. What better than a taco!?!? I personally think simple tacos are the best tacos hands down! A perfectly seasoned protein, with 1-2 fresh ingredients, salsa and a little lime is all I need. For these Crispy Edamame Tacos I tried to keep that same concept, except with Asian flavors. The Asian Slaw acts as both the fresh element and the sauce here. Then you can garnish with leftover slaw ingredients to keep it simple.

Oven or Air Fryer Crispy Edamame

Let’s be real guys, it’s still summer so the thought of turning your oven on to make this crispy edamame might not appeal to you. I get it! Which is why I suggest you use your air fryer if you have one! If you’re already making your own crispy chickpeas, edamame won’t be much of a challenge for you. However, the oven works just as well too if you don’t have an air fryer. I personally go back and fourth. No matter which method you chose this recipe has instructions on how to do both! I hope you make these Crispy Edamame Tacos and add them to your monthly or weekly line up! Don’t forget to comment below and let me know what you think!

Crispy Edamame Tacos

Edamame cooked until it's nice and crispy is the star of these tacos. Paired with an Asian slaw for an easy twist to taco night.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, Asian-Influence, Plant-based, Vegan

Servings 3 people

Equipment

• Air Fryer

Ingredients

  

Crispy Edamame

• 12 oz Bag of Edamame thawed & dried
• Oil
• Salt
• Furikake Seasoning Optional

Asian Slaw

• 8 oz Shredded Red Cabbage or 10-12oz of Slaw Mix
• 1/2 cup Shredded Carrots omit if using slaw mix
• 2-3 Green Onions thinly sliced
• 2 tbsp chopped cilantro
• 1/4 cup Soy Sauce or Tamari
• 2 tbsp Rice Wine Vinegar
• 2 tsp Brown Sugar or Coconut Sugar
• 2 tsp Sesame Oil
• Salt to taste
• Pepper
• Red Pepper Flakes a pinch, optional

Garnishes

• Green Onions thinly sliced
• Cilantro roughly chopped
• lime wedges
• Sriracha optional

Tacos

• 9 6-8inch tortillas of your choice warmed! 2-3 tacos a person
• Crispy Edamame
• Asian Slaw
• garnishes

Instructions

 

Make The Slaw

• Starting with the dressing, combine soy sauce or tamari, rice vinegar, sesame oil, sugar, salt, pepper, and red pepper flakes in a large bowl. Stir well until sugar has dissloved.
• Add cabbage or slaw mix, carrots, green onions, and cilantro to the bowl. Toss to cost all the slaw with the dressing.
• Transfer slaw to air-tight container and place into the fridge to chill for 30 minutes before serving.

Crispy Edamame Air Fryer Instructions

• Preheat your air fryer to 390 degrees. Edamame will take anywhere from 12-15 minutes so preheat accordingly.
• Lay edamame out on a sheet pan lined with kitchen towels and pat dry. You want the outside of the edamame to be as dry as possible for the oil to stick.
• Transfer to a bowl and drizzle with about 1 tablespoon of oil and sprinkle with salt. Mix well to ensure all edamame is coated.
• Once preheated, add edamame to the basket of your air fryer in a single layer. Cook for 12-15 minutes making sure to give the edamame a shake every 3 minutes to prevent burning. Edamame is done when crispy all the way through and golden brown.

Oven Instructions

• Preheat your oven to 425 degrees.
• Lay edamame out on a sheet pan lined with kitchen towels and pat dry. You want the outside of the edamame to be as dry as possible for the oil to stick.
• Transfer to a bowl and drizzle with about 1 tablespoon of oil and sprinkle with salt. Mix well to ensure all edamame is coated.
• Once your oven is preheated add edamame to lined baking sheet in a single layer. Place in oven and bake for 25-30 minutes. Be sure to shake or stir the edamame every 5-8 minutes to prevent dark spots or burning. Edamame is done once it's crispy all the way through and golden brown.

Finish & Enjoy

• Once edamame is finished, remove from air fryer or oven and transfer to a paper towel lined plate. Sprinkle with Furikake seasoning if using.
• Server immediately with warm tortillas, slaw , and garnishes. Enjoy!

Notes

Leftover edamame needs to be fully cooled before storing to maintain crispness. Store crispy edamame in an airtight container on the counter for up to 3 days.

I have a smaller air fryer so I’ve only tested this with a 12 ounce bag. If you have more space or are using several baking sheets feel free to cook a bigger batch. Just be sure to the edamame stays in a single layer.

Edamame needs to be shaken often to prevent burning and allow even cooking. So shake, shake, shake!

I used vegan cassava flour tortillas  for this recipe, but feel fee to use whatever you like.

 

Keyword Crispy Edamame, Edamame, Taco

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