Peanut Tacos with Poblano Cream Sauce & Pickled Onions
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|
|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||tsp. kosher salt|
Poblano Cream Sauce
|8||light sour cream|
|1||poblano, roasted (skin and seeds removed)|
|1||tsp. lime juice|
8-12 Taco shells for serving
- 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.
- 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.
- 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.
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.