These incredibly crunchy and crisp Edamame, Cabbage & Herb Tostadas, are the perfect summer lunch plan. The freshness from the herb and lime, mixed with the crunch of the tostada and cabbage, take flavor and texture to a whole new level. With protein from the edamame and greek yogurt, it’s sure to leave you feeling full and satiated, while at the same time light and energized.
Ingredients for Edamame, Cabbage & Herb Tostadas:
Plain Greek Yogurt- The base of the sauce is greek yogurt, adding a boost of protein to the recipe and coating the vegetables in flavor.
Lime Juice- We add lime juice to the greek yogurt to give the sauce a tangy and fresh flavor.
Cilantro- We add the cilantro to the sauce, making sure it is chopped finely. This will coat all the vegetables in a bold flavor.
Garlic Powder- An important ingredient for the sauce! You won’t want to skip it. This will definitely make all the flavors in the sauce pop.
Green Cabbage- Responsible for the majority of the crunch in this salad on top of the tortilla, is this ingredient. Again, the cabbage really ads a lot of texture and volume to the salad, while keeping it overall light and fresh.
Edamame- The main source of protein. It pairs perfectly with the cabbage, texture wise and offers a slight variation in taste.
Green Onion- Adding a crisp and vibrant pop to each bite.
Corn Tortilla- Corn tortillas are naturally lower in calories, fat, and carbohydrates than flour tortillas and also provide more fiber while being 100% gluten-free, making them a great choice from a health perspective. You will want to cook these in the pan until they are unbendable. This is key to such a crunchy meal.
Ingredients:
- 1/3 cup Plain Greek Yogurt
- 1 tbsp Lime Juice
- 2 tbsps Cilantro (finely chopped)
- 1/4 tsp Garlic Powder
- Sea Salt & Black Pepper (to taste)
- 2 cups Green Cabbage (chopped)
- 2 cups Frozen Edamame (thawed)
- 2 stalks Green Onion (chopped)
- 1/8 oz Avocado Oil Spray
- 8 Corn Tortilla (small)
Directions:
- Combine the yogurt, lime juice, cilantro, garlic powder, salt, and pepper in a bowl.
- In another bowl, combine the cabbage, edamame, and green onion. Stir in the yogurt sauce, and set aside.
- Heat a pan over medium heat and spray with oil. Add the tortillas in batches and cook for two to three minutes per side until browned and slightly crispy.
- Divide the tortillas evenly between plates and top each with the cabbage salad. Enjoy!
Notes:
- Leftovers- Best enjoyed fresh. Refrigerate the salad separate from the tortillas in an airtight container for up to three days. Heat the tortillas when ready to eat.
- Serving Size- One serving is two tostadas.
- Make It Vegan- Use unsweetened coconut yogurt instead.
- Avocado Oil Spray- One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.
Health Insights:
- Digestive Health- The inclusion of green cabbage and edamame provides a good source of dietary fiber, which is essential for maintaining a healthy digestive system. Fiber aids in regular bowel movements and can help prevent constipation.
- Antioxidants- This recipe features ingredients like cilantro and lime juice, which are known for their antioxidant properties. Antioxidants help combat oxidative stress in the body, potentially reducing the risk of chronic diseases.
- Protein- With Greek yogurt and edamame as key components, this recipe offers a substantial amount of plant-based protein. Protein is vital for muscle repair, immune function, and overall health, making this dish a nutritious option for those looking to increase their protein intake.
