Peanut Tacos with Poblano Cream Sauce & Pickled Onions
This tasty “meat” filling can be used in tacos, burritos or on top of a salad.
SERVES 4-6
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 |
Other
8-12 Taco shells for serving
Instructions:
- 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.
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.