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.
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.