Edamame Tacos with Chipotle May
Edamame Tacos with Chipotle Mayo are a light yet satisfying vegetarian taco option that's easy to prepare with store-bought or homemade corn tortillas.
Ingredients
Chipotle Mayo
- ¼ cup mayo + 1 tablespoon
- ¼ cup sour cream
- 1 whole chipotle
Salad
- 2 cups shredded carrots
- 2 cups shredded red cabbage
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- ¼ teaspoon salt
- black pepper
Tacos
- 12 ounces frozen shelled edamame
- ½ cup chopped cilantro for garnish
- 12 corn tortillas; store-bought or homemade 3 per person is just about right
- lime wedges for serving
Instructions
- Bring a small pot of salted water to a boil. Blanch the edamame for a minute. Drain. Run under cool water until you can handle them.
Chop roughly. Set aside. 
- Chop the chipotle very fine.
- Mix with the sour cream and mayo in a small bowl. Set aside.
- Mix the carrots and cabbage in a medium salad bowl. Dress with oil, lime juice, salt and pepper. Set aside.
- Chop the cilantro. Set aside.
- In a frying pan on medium low heat, stack the tortillas (I put all of them in at once). Turn them every 30 seconds or so until all of the tortillas have been on the pan surface. Keep rotating them until they’re well warmed.
- When the tortillas are heated, spread them out on plates.
- Put a spoonful of mayo on each one. Top with the salad.
- Top with the edamame. Garnish with cilantro and serve with lime wedges. So good. So satisfying. Perfect for the weeknights and easy to make-ahead. Grab a cold beer, or pair it with the Watermelon Saffron Coolers and and dig in.
