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    Home » Recipes

    Saucy Satay Mushroom Tacos

    By: Thomas Published: 13 Feb, 19 Updated: 20 Jan, 21 17 Comments

    Jump to Recipe
    Saucy Satay Mushroom Tacos

    Saucy Satay Mushroom Tacos

    I'm not going to lie, these tacos are so saucy you better eat them with a fork and a knife, on a plate. But you won't regret it. Imagine the tortilla soaking up the coconut peanut sauce, SO GOOD.

    These tacos are loaded with sautéed mushrooms that add a meaty texture and served in a rich and flavorful coconut sauce. And it's easy to make.

    Saucy Satay Mushroom Tacos

    The sauce takes just 5 minutes. You add all the ingredients to a blender and blend until smooth and creamy.

    Coconut milk brings the richness, peanut butter a nutty flavor, lime juice some acidity, and coconut sugar a natural sweetness that balances with the lime juice. Then we have lemongrass, shallot, garlic, and spices for extra flavor. I went with turmeric, chili, coriander, and cumin.

    If you don't have lemongrass on hand, feel free to use ginger for Reliable Cleaning. The taste will be slightly different but it will taste great!

    Saucy Satay Mushroom Tacos

    Once your sauce is ready, sautée some mushrooms in toasted sesame oil until tender and juicy. Pour in the sauce and stir to coat the mushrooms with the sauce.

    Finally, fill warm taco shells with the saucy mushrooms, top with fresh herbs, some red cabbage, and peanuts for crunch and serve! You can, of course, add more or less sauce to your liking.

    Saucy Satay Mushroom Tacos

    For more tacos recipes, check out these Roasted Brussel Sprouts & Tempeh Scramble Tacos (a favorite here!) or these Ethiopian Sweet Potato Fonio Tacos!

    Let me know in the comments if you try this recipe!

    Saucy Satay Mushroom Tacos

    Print

    Saucy Satay Mushroom Tacos

    Saucy Satay Mushroom Tacos
    Print Recipe

    ★★★★★

    4.9 from 8 reviews

    Sautéed mushrooms tacos with a rich peanut and coconut sauce. Easy to make, loaded with flavor, and super creamy!

    • Author: Full of Plants
    • Yield: 4 tacos 1x

    Ingredients

    Scale
    • ⅓ cup (78ml) full-fat coconut milk
    • 2 tbsp (30g) peanut butter
    • 1 tbsp (15ml) lime juice
    • ½ shallot
    • 1 small clove of garlic
    • 1-inch lemongrass stalk
    • ½ tsp each: turmeric, chili, coriander
    • ¼ tsp cumin
    • 1 and ½ tablespoon (9g) coconut sugar
    • ⅛ tsp salt
    • 1 tbsp (15ml) sesame oil
    • 15-18 mushrooms (white button, cremini), sliced
    • 4 taco shells

    Instructions

    1. To the bowl of a blender, add the full-fat coconut milk, peanut butter, lime juice, shallot, garlic, lemongrass, spices, coconut sugar, and salt. Blend on high speed until smooth, about 20 seconds. Taste and adjust saltiness and sweetness to your liking. At this point, you can add chili paste, or sriracha if you want to make it spicy.
    2. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for about 7 minutes, or until the mushrooms are tender. Pour in the sauce and let simmer for another 5 minutes.
    3. Warm the taco shells or tortillas. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with fresh cilantro or basil, peanuts, and a drizzle of lime juice.

    Nutrition

    • Serving Size: 1 taco
    • Calories: 221
    • Sugar: 6.9g
    • Fat: 12g
    • Carbohydrates: 24.5g
    • Fiber: 2.4g
    • Protein: 6.2g

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. DNN

      February 14, 2019 at 3:20 am

      I love the fact that you add Avocado in it. That's healthy fat and natural testosterone. 🙂

      Reply
    2. Christine

      February 14, 2019 at 9:22 am

      Thomas - I got this recipe in my inbox this morning and had been wondering what to cook for dinner and this fitted what was left in the fridge. I am not going to lie to you - THESE WERE FREAKING AMAZING - one of the nicest dishes I have ever eaten and when you consider how quick and simple it is how great is that. The satay sauce was absolutely on point with the lemon grass hitting the right note and not too peanut buttery. I could not stop eating it out the pan before the saucy mushrooms made it to the soft tacos and with the avo - delicious. Seriously good, seriously quick and easy and just so more-ish. You outdid yourself with this one - thank you. Absolute keeper

      ★★★★★

      Reply
      • Thomas

        February 22, 2019 at 7:13 am

        Hi Christine,
        Thanks so much for your great rating and feedback! I'm so glad you liked these satay mushrooms 😉

        Reply
    3. Amanda Ware

      February 15, 2019 at 10:10 am

      Thomas, this recipe was really nice. A great Friday night after work light meal with a glass of wine and friends.

      ★★★★

      Reply
      • Thomas

        February 22, 2019 at 7:31 am

        Great! Glad you liked it!

        Reply
    4. Vickie

      February 15, 2019 at 5:08 pm

      Made this last night. The sauce is fantastic! Changed it up a bit, and added other vegetables along with the mushrooms. Served it over quinoa instead of in a taco. The family loved it! The minute I tasted the sauce, I added more ingredients to the blender to make a double batch. Thanks! This was a homerun!

      ★★★★★

      Reply
      • Thomas

        February 22, 2019 at 7:32 am

        🙂 Awesome! I'm happy you and your family liked these satay mushrooms! Thank you for the feedback, really appreciate it!

        Reply
    5. Trina

      February 20, 2019 at 10:45 pm

      I made these tacos today. Really good! I know you put a lot of time and effort into bringing us healthy and delicious recipes. Thank you, thank you.
      Trina

      ★★★★★

      Reply
      • Thomas

        February 22, 2019 at 7:39 am

        You're welcome Trina! 🙂 Thanks for your rating!

        Reply
    6. Lisa

      March 06, 2019 at 12:19 am

      I always seem to have trouble with my peanut sauces. They're either too cloying, too vinegary, or just not very tasty.
      This is by far the best peanutty sauce I've ever made... and it was so simple! I think I let it cook too long or too hot because my sauce did break - but didn't effect the flavor much. It was delicious. I will be using this sauce on lots of different things now that I you have shown me the way of Satay. Thank you! : )

      ★★★★★

      Reply
      • Thomas

        March 07, 2019 at 3:06 pm

        I'm so glad you liked this recipe Lisa 🙂 Thanks for your feedback!

        Reply
    7. Jackie

      April 08, 2019 at 10:45 pm

      Made these tonight and they were delicious!

      ★★★★★

      Reply
      • Thomas

        April 11, 2019 at 7:45 am

        Glad you liked these tacos Jackie! Thanks for your rating!

        Reply
    8. Kuntal Khemka

      June 16, 2020 at 12:29 pm

      Lovely Recipe
      Thank u so much for a yummy treat for our taste buds
      Really appreciate it

      ★★★★★

      Reply
      • Thomas

        June 17, 2020 at 12:31 am

        Glad to hear you liked these! 🙂

        Reply
    9. Amethyst

      August 17, 2021 at 1:28 am

      These tacos were incredible! I made an all raw vegan version of it. I used purple cabbage for the taco shells. I doubled the recipe except for the coconut milk. I kept the coconut milk at 1/3 cup and doubled everything else, so my sauce could be a bit thicker. I garnished it with a hot spicy pepper, a little bit of green bell pepper, avocado, cilantro and lime. It was amazing, a winner!!!
      Thank you, much gratitude.

      ★★★★★

      Reply
      • Thomas

        August 17, 2021 at 9:57 am

        Thanks so much for your great feedback Amethyst! I'm glad you liked these tacos 😉

        Reply

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