Peanut tacos
I had a lot of peanuts I bought at the Indian Market and wanted to use them for something other than Asian food. Mexican peanut tacos to the rescue. These turned out so much better that I even expected. The flavor is meaty, the texture is soft but a little crunchy and it does not taste anything like peanut butter on a taco! Harry says it is a keeper!
Ingredients
- 2 Cups Raw Spanish peanuts Regular peanuts are fine. Spanish peanuts are blander.
- 1 Tbsp Ancho Chili powder
- 1/2 Tbsp Ground Cumin
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tbsp Water
- 1 Tsp Masa Flour
- 1 Tbsp Lime juice
- 1 Tsp Himalayan Salt
- 1 Tbsp Chili-lime seasoning Optional
- 1/2 Tsp Coarse ground black pepper
Instructions
- Chop peanuts
- Place in a saucepan with the spices.
- Add the water and sauté a few minutes on medium to incorporate the spices.
- Add lime juice and masa flour. Stir and allow to cook an additional minute to use up the liquid.
- Remove from heat and sprinkle with chili-lime seasoning.
- Fill taco shell and top with favorite toppings.
- I topped my peanut taco with lettuce, cilantro, red cabbage, chopped green onion, jalapenos and tomato slices.
Notes
This is a Snap Pea Sheep Recipe.
This is certainly an original because I have never seen peanut tacos before. The only think I've seen was the peanuts dusted with chili powder and lime salt. If you cannot use peanuts, use walnuts! Walnuts would have the meaty flavor and texture.
I dampened my organic taco shells in hot water for a few seconds. It works better to insert them into a plastic bag and soak the bag in very hot water for about 5 minutes. Steaming the shells a few minutes works too.
I put my shells in a metal taco holder lined with parchment. I use steel mixing balls to keep the taco shells from folding on themselves. Bake them for 20 minutes at 350 ° F.