Peanut Tacos with Poblano Cream Sauce & Pickled Onions

  • 0 minutes
  • 20 ingredients
  • 3 steps


  • 1 cup peanuts
  • 1 cup mushrooms, washed and sliced
  • 1 TB chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp onion powder
  • pinch of cayenne
  • 1 medium red onion
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 TB sugar
  • 1 tsp salt
  • 8 oz light sour cream
  • 1 poblano, roasted (skin and seeds removed)
  • 1/4 tsp salt
  • 1 tsp lime juice


  1. Combine all peanut taco ingredients (peanuts, mushrooms, chili powder, cumin, oregano, paprika, salt, pepper, garlic, onion powder, cayenne)into a food processor, 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 saute for 5 minutes or until evenly heated. Serve in taco shells, topped with pickled onions and poblano cream sauce
  2. To prepare pickled onions. In a small sauce pot, combine vinegar, water, sugar and salt. On medium-high heat bring to a simmer. Place sliced onion in a mason jar, top with simmering liquid. Put the lid on, shake the jar. Chill 30 minutes minimum in refrigerator. Will hold for up to 14 days.
  3. Mix the poblano sauce, place all ingredients (sour cream, poblano, salt and lime juice) into a blender or food processor. Blend until smooth and chill.
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