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.
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. The taste will be slightly different but it will taste great!
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.
Let me know in the comments if you try this recipe!
- 1/3 cup (78ml) full-fat coconut milk
- 2 tbsp (30g) peanut butter
- 1 tbsp (15ml) lime juice
- 1/2 shallot
- 1 small clove of garlic
- 1-inch lemongrass stalk
- 1/2 tsp each: turmeric, chili, coriander
- 1/4 tsp cumin
- 1 and 1/2 tbsp (9g) coconut sugar
- 1/8 tsp salt
- 1 tbsp (15ml) sesame oil
- 15–18 mushrooms (white button, cremini), sliced
- 4 taco shells
- 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.
- 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.
- 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.
- Serving Size: 1 taco
- Calories: 221
- Sugar: 6.9g
- Fat: 12g
- Carbohydrates: 24.5g
- Fiber: 2.4g
- Protein: 6.2g