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Summer Succotash Crunchy Tacos


PRODUCTS USED IN RECIPE

7" Grande Yellow Taco Shells
Summer Succotash Crunchy Tacos

Scale Your Recipe

Original Recipe Serves 12
Prep Time 20 min
Cooking Time 20 min

INGREDIENTS

12 oz. Pre-Shucked Edamame , blanched and chilled   
24 oz. Canned Black Beans , drained and rinsed 
12 oz. Heirloom Tomatoes , chopped 
24 oz. Fresh Yellow Corn on the Cob , grilled and kernels removed 
12 oz. Roasted Red Bell Peppers , chopped 
Tarragon-Lemon Vinaigrette , see related recipe 
 Salt and Pepper to taste  
24 each  7" Yellow Corn Taco Shells (10112)  
7 1/4 oz. Cooked Peppered Bacon , chopped 
7 1/4 oz. Goat Cheese , crumbled 

DIRECTIONS

1.) Combine edamame, black beans, tomatoes, corn and roasted peppers in a mixing bowl, toss with tarragon-lemon vinaigrette. Season with salt and pepper, reserve chilled for assembly.

2.) For one order; spoon 3.5 ounces of vegetable mixture into 2 Mission® Taco Shells and garnish with 0.3 ounce chopped bacon and 0.3 ounce goat cheese. Serve with a small mixed green salad. Repeat for remaining taco shells

Recipe Using Same Product(s)

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