Viral Edamame Chicken Tacos

Ingredients

• 300 g frozen shelled edamame beans
• 150 g grated cheddar cheese
• 1 tsp flaky sea salt
• ½ tsp dried chili flakes
• 250 g pulled chicken
• 100 g finely shredded white cabbage
• Fresh coriander, to taste
• Sriracha sauce, to taste

1. 1Preheat the oven to 200°C (390°F) fan-forced.
2. 2Line a baking tray with baking paper.
3. 3Divide the edamame beans into 4 equal piles on the tray.
4. 4Using the bottom of a bowl or glass, gently flatten each pile into a round tortilla shape.
5. 5Sprinkle the grated cheddar evenly over each edamame round.
6. 6Season with flaky sea salt and chili flakes.
7. 7Bake for 12–15 minutes, or until the cheese is golden brown and the edges are crispy.
8. 8Remove from the oven and let the taco shells cool on the tray for 2–3 minutes so they firm up.
9. 9Carefully lift each shell from the baking paper.
10. 10Fill with pulled chicken, shredded cabbage, fresh coriander, and drizzle with sriracha.
11. 11Serve immediately while the shells are crispy.