Toasted peanuts roughly chopped for nutty crunch. Essential Southeast Asian texture element.←Back to Taco Finish Recipes
2 tbsp roasted unsalted peanuts
Roughly chop or crush the roasted peanuts using a knife or mortar and pestle.
Leave some texture - not too fine. Aim for pieces about half the size of a whole peanut.
Sprinkle generously over tacos just before serving.
Chef's Notes
Use unsalted roasted peanuts to control seasoning; salted ones can push a taco over the sodium edge. Dry-roasted have a cleaner flavor, while oil-roasted are richer. Crush them with a knife, mortar and pestle, or in a bag with a rolling pin. You want chunky pieces with some texture variety, not peanut dust. Beyond tacos, they're essential in pad thai, Vietnamese noodle bowls, and scattered over any Southeast Asian-inspired dish. They pair beautifully with fresh herbs like cilantro, mint, and Thai basil. Store roasted peanuts in the freezer if you don't use them often; they go rancid faster than you'd think. The Taco Scrolls note that crushed peanuts have been doing humble, excellent work in street food for centuries across three continents. Respect the legume.
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