Spicy Edamame & Poblano Tacos

Name: Spicy Edamame & Poblano Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 2 poblano peppers (medium, diced); 1 yellow onion (medium, diced); 3 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 2.5 cup edamame (shelled, frozen); 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 8 corn tortillas (small); 1 cup Monterey Jack cheese (shredded); 1 avocado (ripe, sliced or mashed); 0.25 cup fresh cilantro (chopped); 2 limes (cut into wedges); 1 dash hot sauce

Flavorful edamame and poblano pepper mixture served in warm corn tortillas with fresh cilantro, avocado, and lime, offering a vibrant and quick weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $2.95/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
Low-Sugar
Low-Cholesterol

Ingredients

2 tablespoon olive oil
2 poblano peppers (medium, diced)
1 yellow onion (medium, diced)
3 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon dried oregano
2.5 cup edamame (shelled, frozen)
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
8 corn tortillas (small)
1 cup Monterey Jack cheese (shredded)
1 avocado (ripe, sliced or mashed)
0.25 cup fresh cilantro (chopped)
2 limes (cut into wedges)
1 dash hot sauce

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced poblano pepper and diced yellow onion. Cook for 6-8 minutes, stirring occasionally, until vegetables are softened.
Stir in the minced garlic, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried oregano. Cook for 1 minute until fragrant.
Add the 2 1/2 cups of frozen shelled edamame to the skillet. Cook for 3-5 minutes, stirring occasionally, until the edamame is heated through. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
While the filling cooks, warm the 8 corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds until pliable.
Prepare the toppings: slice or mash the avocado, season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and chop the fresh cilantro. Cut the limes into wedges.
To assemble the tacos, spoon the spicy edamame and poblano mixture into each warm corn tortilla. Top with shredded Monterey Jack cheese, sliced or mashed avocado, and chopped fresh cilantro. Serve immediately with lime wedges and hot sauce, if desired.

Notes

Leftovers of the edamame and poblano mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before assembling fresh tacos.

Nutrition (per serving)

Calories: 461
Protein: 15.2 g
Carbohydrates: 46.6 g
Fat: 23.6 g
Fiber: 8 g
Sodium: 698 mg
Saturated Fat: 7.2 g
Sugar: 5.5 g
Cholesterol: 25 mg