🧑🍳 Stuff to Know Before You Start
Herb Hack: Tarragon (a.k.a. estragon) pairs beautifully with tomatoes, but coriander (cilantro) is a fresh alternative if you can’t find tarragon.
Edamame Essentials: Make sure to steam the edamame thoroughly so it’s soft enough to blend into a smooth paste.
Cool Down Before Forming Balls: Running cold water over the cooked edamame helps lower the temperature quickly, so you can shape the green paste into neat little spheres without burning your hands.
Taco Bread or Tortillas: Flour or corn tortillas both work. Slightly warm them in a pan for extra pliability before loading with filling.
🥄 Ingredients
- For the Green Balls:
- 500g edamame (shelled)
- 4 tbsp white miso
- 3 tbsp olive oil
- Salad leaves (any variety you like)
- Taco bread or tortillas
- For the Tomato Salad:
- 4 green zebra tomatoes (or any kind), chopped
- 15g tarragon (or coriander), roughly chopped
- 1 tbsp olive oil
- Salt (to taste)
📝 Step by Step
Steam & Cool
Steam the 500g edamame for about 10 minutes. Once cooked, rinse briefly with cold water to help them cool down.
Form the Green Balls
Transfer the cooled edamame into a food processor. Add 4 tbsp white miso and 3 tbsp olive oil. Blend until you get a smooth paste. Scoop out about 2 tbsp of the mixture at a time and roll between your palms to form balls.
Mix the Salad
In a bowl, combine 4 chopped green zebra tomatoes, 15g of chopped tarragon (or coriander), and 1 tbsp olive oil. Add a pinch of salt to taste. If you have any leftover fresh herbs, toss them in for extra flavor.
Layer It All Up
Warm your taco bread or tortillas in a hot, dry pan (or microwave). Place a few salad leaves on each taco, then add the green balls. Top with the fresh tomato salad.
🍽️ How to Serve These Green Balls Tacos
- Party Appetizer: Make mini tacos using small tortillas—perfect finger food for gatherings.
- Balanced Meal: Serve alongside black beans or a light soup to round out your lunch or dinner.
- Picnic Favorite: Pack the components separately and assemble on-site to keep the tacos from getting soggy.
🧠 The Science Behind Success
Moisture Control: Steaming is gentler than boiling for edamame, helping them retain flavor and nutrition. Cooling them right away also makes shaping the balls easier.
Tomato & Herb Harmony: Tarragon has an anise-like note that complements sweet tomatoes, but coriander adds brightness—don’t be afraid to swap in other herbs you have on hand.
📖 Finding Flavor in Simple Swaps
One of the joys of cooking is improvisation. You might start with one herb in mind—like tarragon—only to discover the shops are out of stock. That’s when coriander (or cilantro) can step up, delivering a fresh, citrusy edge that pairs beautifully with tomatoes.
Miso provides the savory umami base in these edamame balls, and it’s surprising how seamlessly it merges with Mexican-inspired elements like tortillas and tomato salsa. Whether you’re hosting a casual taco night or simply craving something green and vibrant, this recipe shows how a few basic ingredients can produce something both healthy and delicious.
❓ Reader Questions Answered
Yes! Green peas or even broad beans can work. Adjust the seasoning based on the bean’s flavor—miso generally pairs well with many legumes.
Try adding a sprinkle of salt and a little tahini for a creamy texture and nutty flavor instead. You can also add a dash of soy sauce or coconut aminos for extra umami.
Absolutely. Add diced jalapeños, chili flakes, or a drop of Sriracha to the tomato salad. For an even bigger kick, blend fresh chili peppers right into your edamame mixture.