Peanut Tacos with Poblano Cream Sauce & Pickled Onions

Jun 16, 2021Dinner, Meatless, Recipes

This tasty “meat” filling can be used in tacos, burritos or on top of a salad.


Peanut Taco Filling

1  cup dry roasted unsalted Peanuts
1 cup sliced mushrooms, washed
1 tbsp. chili powder
2  tsp. cumin
2 tsp. paprika
1/2 tsp. kosher salt
1/2  tsp. black pepper
1/4  tsp. granulated garlic
1/4 tsp. onion powder
1 pinch of cayenne


Quick Pickled Red Onions

1  medium red onion, sliced thin
3/4 cup apple cider vinegar
1/4 cup water
2  tbsp. sugar
1 tsp. kosher salt


Poblano Cream Sauce

8  light sour cream
1 poblano, roasted (skin and seeds removed)
1/4 tsp. salt
1  tsp. lime juice



8-12 Taco shells for serving


  1. Combine all peanut taco filling ingredients (peanuts, mushrooms, chili powder, cumin, oregano, paprika, salt, pepper, garlic, onion powder, cayenne) into a food processor and pulse mixture until it reaches a “ground meat” texture. Be careful not to over-mix into peanut butter. Heat a skillet on medium-high heat, add taco mixture and sauté for 5 minutes or until evenly heated. Serve in taco shells and top with pickled onions and poblano cream sauce, if desired.
  2. To prepare pickled onions, in a small saucepot, combine vinegar, water, sugar and salt. On medium-high heat bring to a simmer. Place sliced onions in a mason jar, top with simmering liquid. Put the lid on, shake the jar. Chill 30 minutes minimum in the refrigerator before serving.
  3. To prepare the poblano sauce, place all ingredients (sour cream, poblano, salt and lime juice) into a blender or food processor. Blend until smooth and chill.

Nutrition Information:

Peanut Taco Filling: 130 calories/serving, 10 grams of fat, 5 grams of carbohydrate, 5 grams of protein, 132 mg sodium and 3 grams fiber
Poblano Cream Sauce: 42 calories/serving, 3 grams of fat, 2 grams of carbohydrate, 2 grams of protein, 60 mg sodium and 0 grams fiber.