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.
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
Sautéed mushrooms tacos with a rich peanut and coconut sauce. Easy to make, loaded with flavor, and super creamy!
Yield: 4 tacos
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 taco
- Calories: 221
- Sugar: 6.9g
- Fat: 12g
- Carbohydrates: 24.5g
- Fiber: 2.4g
- Protein: 6.2g
I love the fact that you add Avocado in it. That’s healthy fat and natural testosterone. 🙂
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
★★★★★
Thomas, this recipe was really nice. A great Friday night after work light meal with a glass of wine and friends.
★★★★
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!
★★★★★