Crispy Edamame Tacos Recipe

½ cup grated mozzarella cheese

Toppings:

1 avocado, mashed with a squeeze of lemon juice, salt and pepper

sesame seeds, to serve

fresh chives, chopped, to serve

fresh coriander, chopped, to serve

• Divide the edamame into 2 even portions and spread each portion into a flat round on the tray. Press them down so they form a fairly even layer and sit close together.
• Sprinkle the grated mozzarella evenly over each edamame round.
• Bake for 12–15 minutes or until the cheese is melted and golden and the edges are crisp. Carefully flip the edamame rounds over and bake for a further 2–3 minutes, or until the underside is golden and crisp.
• Remove the tray from the oven and allow the edamame rounds to cool for 1-2 minutes. This helps them firm up so they are easier to lift from the paper.
• Carefully peel the edamame wraps away from the baking paper.
• Heat a small non-stick pan over medium heat and add a spoonful of oil from Marion’s Kitchen Garlic Chilli Crisp. Crack in the eggs and fry until the edges are crispy and the yolks are cooked to your liking.