Easy Edamame and Slaw #TacoTuesday


This month’s recipe requires absolutely no baking. That’s because all of my pots and pans are wrapped in boxes. I’m off to a new city for a new job. That’s right, I’m movin’ on up!

This month’s Recipe Redux theme is all about #TacoTuesday. This trend is exactly as it sounds- every foodie and their mother posts a picture of a taco on some social media account on Tuesdays. I’m excited to join the fun this week for my very first #TacoTuesday post.

This recipe is simple and vegetarian/vegan, with a hint of something special. I’ve added edamame for some extra function and flavor.

Edamame is a young soybean that gets picked before the bean hardens. You can purchase them with or without their pods. I generally buy them in the frozen food section, but you can find them fresh in certain grocery stores. Edamame tastes a bit vegetative, grassy, and hefty, with a smooth, bean-like finish.

How’s that for a description?

You’ll see edamame in a lot of Japanese dishes. For those of you who can eat soy, edamame is packed with protein, calcium, and iron. Some companies even make dried edamame snacks, which can serve as healthy alternatives to chips.

Edamame keeps you feeling fuller for longer, thanks to that protein, which is exactly why I used it this #TacoTuesday.

Now, let’s eat!

For the tacos:

  • 1 bag of fresh coleslaw mix (unseasoned, about 14 oz)
  • 1 medium or 3/4 large Asian pear
  • 1 bag frozen, shelled edamame (about 10.5 oz)
  • 3 Tbsp fresh orange juice
  • 1/2 tsp ground ginger (dried)
  • 1 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 cup sweet chili sauce (any brand you like)
  • 24 mini flour tortilla taco boats (store-bought)
  • 1 avocado, diced

The preparation is unbelievably easy, hence the name of this recipe.

  1. Cook the edamame in a pan until it is thawed.
  2. Cut the Asian pear into thin slices.
  3. Mix the coleslaw, edamame, and pear slices in a large bowl to make the filling. Add the orange juice and stir. Add the spices and the chili sauce, and mix well.
  4. Chill the contents of the bowl in the refrigerator for one hour.
  5. Add this filling to the taco boats. Dice up the avocado, and sprinkle the pieces over the filling.
  6. Serve and enjoy.

Not bad for my first #TacoTuesday, don’t you think? This recipe was easy enough to cater to my lack of kitchen equipment, and provide some sustenance while packing boxes. I hope this becomes one of your #TacoTuesday staples!


Nutrition Facts: Serving Size 4 Tacos; Servings Per Batch 6

Calories 310  Total Fat 14 g  Saturated Fat 3 g  Cholesterol 0 mg  Sodium 372 mg  Total Carbohydrates 41 g  Dietary Fiber 7 g  Sugars 7 g  Protein 10 g Iron 14% Calcium 10%


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