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Peanut Tacos with Poblano Cream Sauce & Pickled Onions

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


Peanut Taco Filling

E1 cup of dry roasted unsalted peanuts
E1 cup of mushrooms, washed and sliced
E1 tbsp of chili powder
E2 tsp of cumin
E2 tsp of paprika
E1/2 tsp of kosher salt
E1/2 tsp of black pepper
E1/4 tsp of granulated garlic
E1/4 tsp of onion powder
E1 pinch of cayenne pepper

Quick Pickled Red Onions

E1 each of medium red onion, sliced thin
E3/4 cup of apple cider vinegar
E1/4 cup of water
E2 tbsp of sugar
E1 tsp of kosher salt

Poblano Cream

E8 oz of light sour cream
E1 each of poblano, roasted
E1/4 tsp of salt
E1 tsp of lime juice


    Peanut Taco Filling

    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.
    2. Heat a skillet on medium-high heat, add taco mixture and sauté for 5 minutes or until evenly heated.
    3. Serve in taco shells and top with pickled onions and poblano cream sauce, if desired.

    Quick Pickled Red Onions

    1. To prepare pickled onions, in a small saucepot, combine vinegar, water, sugar and salt. On medium-high heat bring to a simmer.
    2. Place sliced onions in a mason jar, top with simmering liquid. Put the lid on, shake the jar.
    3. Chill 30 minutes minimum in the refrigerator before serving.

    Poblano Cream

    1. To prepare the poblano sauce, place all ingredients (sour cream, poblano, salt and lime juice) into a blender or food processor.
    2. Blend until smooth and chill.

Peanut Taco Filling Only: 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 Only: 42 calories/serving, 3 grams of fat, 2 grams of carbohydrate, 2 grams of protein, 60 mg sodium and 0 grams fiber.

Estimated Nutritional Information

Saturated Fat:
Unsaturated Fat:
Added Sugars: