Peanut Tacos feature a delicious seasoned peanut and mushroom filling in toasted corn tortillas topped with pickled onions and a poblano lime sour cream sauce!

I'm so excited to share these Peanut Tacos with Poblano Cream Sauce and Pickled Onions with you! They are unconventional and definitely a little outside of the box but they're super delicious. I've been experimenting with using peanuts as the main source of protein in a recipe and these are just the best. I can't wait for you to try these delicious tacos! I love the idea of peanut tacos or peanut butter tacos and think that these are so fun.

Why Eat Peanuts?

Peanuts are a great plant protein. One serving of peanuts has 7 grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. I like eating peanuts as a snack or in a recipe because they help keep me full. To me, peanut butter has one of the best flavors in the world.

I eat peanut butter almost every single day! We are not vegetarian but we do eat a lot of plant-based meals and I love using peanuts in a vegetarian meal such as for peanut noodles or on top of a vegetarian stir-fry for more protein.

Peanut Taco Filling

You will love how flavorful the peanut taco filling is! You just combine peanuts, mushrooms, chili powder, cumin, oregano, paprika, pepper, garlic, onion powder and cayenne in a food processor and pulse until the mixture is like a ground meat texture. Then, sauté everything in the pan for a few minutes. You will not miss the meat at all in these vegetarian tacos. If you want the tacos to be vegan, just use a vegan sour cream in this recipe.

Peanut Butter Tacos

If you are craving a sweet treat and want to try peanut butter tacos, you could easily make a fruit taco with cinnamon sugar fruit like bananas and strawberries and drizzle it with melted peanut butter as another take on a way to use peanuts in tacos.

How to Make Pickled Onions

I've been hearing great things about quick pickled onions and these are so good! A must-have for tacos. My mom has been telling me about pickled onions and I finally tried them. They would be good on salads as well. You just heat up a mixture of vinegar, water, salt and a bit of sugar (feel free to skip the sugar if you don't want any sweetness) and then let the onions soak in the mixture. It adds a ton of flavor to the tacos.

Peanut Tacos

Yield: serves 3-4 Author: Amber Pankonin, adapted by Amanda Hernandez  Print Recipe

Peanut Tacos

Peanut Tacos feature a delicious seasoned peanut and mushroom filling in toasted corn tortillas topped with pickled onions and a poblano sour cream sauce!

Prep Time: 35 minutes Cook time: 10 minutes Total time: 45 mins

INGREDIENTS

• Pickled Red Onions
• 1 medium red onion, thinly sliced
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar (optional)
• 1 teaspoon kosher salt
• Peanut Taco Filling
• 1 cup dry roasted peanuts
• 8 ounce container of sliced mushrooms, washed
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Poblano Lime Cream Sauce
• 1 cup light sour cream
• 1 large poblano pepper, roasted with skin and seeds removed (optional)
• 1 1/2 tablespoons lime juice
• Corn tortillas for serving
• Sliced fresh jalapenos for serving

INSTRUCTIONS

1. 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 and shake the jar. Chill for a minimum of 30 minutes in the refrigerator before serving (15 minutes does a pretty good job though too!).
2. Combine all peanut taco filling ingredients (peanuts, mushrooms, chili powder, cumin, oregano, paprika, pepper, garlic, onion powder, cayenne) in a food processor and pulse mixture until it reaches a “ground meat” texture. Be careful not to over-mix. 
3. Heat a skillet on medium-high heat, add taco mixture and sauté for 5 minutes or until evenly heated, stirring frequently.
4. For the poblano cream sauce, place the sour cream, poblano and lime juice into a blender or food processor. Blend until smooth.
5. Serve peanut taco filling in corn tortillas toasted for about 30 seconds per side and top with pickled onions and poblano cream sauce, and if you want, jalapenos.

**The sugar for the pickled onions is optional- if you want your onions more sour, skip the sugar.

Enjoy!

**Visit peanutinstitute.com for more delicious peanut-inspired recipes that cover breakfast, lunch, dinner and dessert.

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