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Sweet-heat Plantain Tacos
After eating at an upscale taco restaurant where my son had ordered a variety of vegetarian tacos, he asked if we could create our own at home. His favorite was a using a plantain used as the "meat" in his taco. So after a few attempts we got it!
Prep Time: 05:00
Cook Time: 10:00
4 large, ripe plantains*
4 tbs coconut sugar (can substitute raw turbinado sugar)
2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt (i prefer pink himalaya salt)
1 drop dōterra cinnamon oil**
2 tbs coconut oil
flour or corn taco shells
1Mix coconut sugar, ground cumin, chili powder, cayenne pepper and salt in a large mixing bowl.
2Peel and slice plantains (about 1/4 inch on the diagonal) and add sliced plantains to a mixing bowl to toss with spices.
3Add coconut oil and drop of cinnamon oil to a large metal or cast iron skillet warmed over medium heat.
4Once pan is hot, add coated plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You're going for a caramelized effect. Set aside.
5Serve in taco shells (our favorite are small flour shells)
Avocado or guacamole
Fresh lime wedge to squeeze
- Make sure your plantains are deep yellow with brown spots and tender to the touch. Otherwise, their flavor won't be as developed and they can be chewy in texture.
** If you don't have dōTERRA cinnamon oil contact me or you can substitute 1 tsp of ground cinnamon added to the spices.
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