From craving to table
Instructions
- 1
In a small bowl, whisk together peanut butter, coconut milk (or water), soy sauce, lime juice, brown sugar, sriracha, and a pinch of salt until smooth. Set aside as peanut sauce.
- 2
In a large skillet, heat vegetable oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- 3
Add red cabbage, carrots, and bell pepper to the skillet. Stir-fry for 2-3 minutes until just tender but still crisp.
- 4
Add cooked edamame and cook for another minute. Season with a pinch of salt and pepper. Remove from heat.
- 5
Warm tortillas in a dry skillet or microwave for a few seconds until pliable.
- 6
Assemble tacos by dividing the vegetable mixture evenly among the tortillas.
- 7
Top each taco with cucumber, cilantro, mint, and chopped peanuts.
- 8
Drizzle with the prepared peanut sauce and serve immediately.