About this recipe
This meal is packed with delicious greens, protein, vitamins and spices. Edamame are a great protein source and this dish is full of phytochemicals that you find in greens. There are a multitude of ingredients like the snow pea shoots, coriander and spring greens that have a wealth of food chemicals with an anti-inflammatory effect. This definitely ticks a lot of your “5 a day”.
3 tbsp Extra Virgin Olive Oil
2 cloves garlic finely chopped
1/2 red onion finely diced
50g spring greens very finely chopped
50g edamame beans (can be from frozen)
25g snow pea shoots
¼ tsp dried red chilli
Corn tacos (3-4)
30g Baby Tomatoes
1 tsp chipotle pepper (can also use paprika as an alternative)
SAUTÉ garlic and red onion in a pan with 2 tbsp olive oil for 2-3 mins until browned.
ADD shelled edamame beans and stir for 2-3 mins.
TOSS in finely chopped snow pea shoots and Spring greens with a dash of chilli.
CRISP the taco shells in an oven by shaping and brushing with oil (5 mins at 200°C).
DICE baby tomatoes, cucumber, coriander and mint in a bowl with a drizzle of extra virgin olive oil.
ADD chipotle spices to plain store bought (or homemade) hummus.
STACK your shells with the edamame mixture a good spoon of hummus and garnish with the salsa.