Peanut Tacos + Giveaway

Subscribe here


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!

Loaded Peanut Tacos

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!

**Keep reading for a giveaway for 2 peanut baskets worth $75 each!

Peanut Tacos

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.

Peanut Mushroom Tacos

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 Tacos with Pickled Onions

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, saute 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.

Quick Pickled Red Onions

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 with Lime Sour Cream

What did my family think of these peanut tacos? They LOVED them! My 2 year old Lily gobbled hers right up. I added some cheese to hers and melted it so that it stuck together more like a quesadilla. You literally cannot tell that there are mushrooms in these tacos. They blend up into little pieces and become more like ground meat texture than mushrooms.

I brought a couple of these tacos over for my parents to try and my dad especially loved them. I knew they would love the pickled onions. Those are going to be a new staple for tacos. They’re incredible. These tacos are so much easier to make than I imagined also. The only thing that really takes time is waiting for the onions to pickle.

Peanut Tacos

Loaded Peanut Tacos
Yield: serves 3-4 Author: Amber Pankonin, adapted by Amanda Hernandez

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



  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 saute 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.

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

Did you make this recipe? Tag @MINutritionist on Instagram.

More recipes using peanuts or peanut butter

Stay up to date with updates from The Nutritionist Reviews on Facebook, Twitter, Pinterest. Instagram and emails right to your inbox.


The giveaway will be for 2 Peanut Lover baskets (worth $75+) including KIND bars, RX bars, IQ Protein Bars, Mighty Me Peanut Puffs, Skippy PB, JIF peanut butter, Planters cocktail peanuts and honey roasted peanuts, and PB Fit peanut powder.

a Rafflecopter giveaway

Peanut Tacos recipe

This post is sponsored by The Peanut Institute. I feel proud to partner with them because we are huge fans of all peanut products!

Homemade Marinara Sauce

The most delicious homemade marinara sauce is ready in no time and is made with simple ingredients such as chunky tomato sauce, onion, and...

How to Start a Meditation Practice

Mindfulness is the foundation of my work in the Mindful Nutrition Method(TM) and all that we do here at Nutrition Stripped, however, most people...

Easy Zucchini Recipes

Zucchini is a summer staple veggie and we’ve rounded up our best sweet zucchini recipes and savory zucchini recipes. Whether you’re looking for zucchini bread,...