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Tacos filled with crispy edamame and asian slaw

Crispy Edamame Tacos

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 3 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Asian-Influence, Plant-based, Vegan
Ingredients Equipment Method Notes

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

Equipment

  • Air Fryer

Method
 

Make The Slaw
  1. 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.
  2. Add cabbage or slaw mix, carrots, green onions, and cilantro to the bowl. Toss to cost all the slaw with the dressing.
  3. Transfer slaw to air-tight container and place into the fridge to chill for 30 minutes before serving.
Crispy Edamame Air Fryer Instructions
  1. Preheat your air fryer to 390 degrees. Edamame will take anywhere from 12-15 minutes so preheat accordingly.
  2. 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.
  3. Transfer to a bowl and drizzle with about 1 tablespoon of oil and sprinkle with salt. Mix well to ensure all edamame is coated.
  4. 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
  1. Preheat your oven to 425 degrees.
  2. 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.
  3. Transfer to a bowl and drizzle with about 1 tablespoon of oil and sprinkle with salt. Mix well to ensure all edamame is coated.
  4. 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
  1. Once edamame is finished, remove from air fryer or oven and transfer to a paper towel lined plate. Sprinkle with Furikake seasoning if using.
  2. 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.