plantain “tacos”

I use roasted plantains as my “tortilla” for different taco fillings that I make.  I roast and stuff plantains probably 2-3 times a week, they are really satisfying and the sweetness of the plantain goes so wonderfully with so many savory things.  I always start the plantains first and then reheat or quickly cook up the filling.  Depending on the ripeness of the plantain,  you have about 35 minutes of roasting time before the filling needs to be ready.

to roast plantains 

1-2 very ripe plantains (think yellow-black, no green)
drizzle of olive oil per plantain (or favorite oil of choice)
sea salt, to taste

Preheat the oven to 425 degrees F. Drizzle each plantain with the oil and make sure to coat them with a good but light layer of oil. Place the plantain(s) in the middle of a warmed sheet pan.  If camping, use aluminum foil.   Roast for 20 minutes at 425, then gently flip the plantain(s) using a spatula. The bottoms will be caramelized and will stick slightly to the pan. Return pan to oven.

Depending on how ripe the plantain is, roast for an additional 10-20 minutes, depending on the ripeness of the plantains. The more black the plantain, the sweeter / softer it will be and the faster it will cook.  When the plantain is soft, cut a slit down the center of each plantain and use two small forks to open them and create an area for the stuffing (like a baked potato). Fill each with your desired, pre-cooked ingredients. Top with cheese, if using. Cook for an additional 5-15 minutes.

taco filling # 1
free of: dairy, eggs, soy, nuts, seeds, sugar, yeast
okay for: paleo diets, gluten-free, celiac

makes enough for one hungry person / one plantain
I usually let it this filling spill over like a sauce
great served with sauces, like guacamole... or yellow bird
  1. 1/2 lb grass-fed beef
  2. 1/2 teaspoon sea salt
  3. 2 small fresno peppers or 1 bell pepper, diced into bite size bits (I use the peppers from my JBG csa)
  4. 1/2 tablespoon butter or olive oil
  5. 2 cloves of garlic, roughly chopped
  6. 1 shallot, peeled and diced
  7. 1/2 tablespoon sweet paprika
  8. freshly ground black pepper
  1. Heat a medium cast iron / stainless steel pan over medium heat. Add the butter / oil of choice and when the pan is hot, add the peppers, shallots, and garlic. Cook for about 4-5 minutes or until slightly caramelized and amazingly fragrant.
  2. The pan should be fairly hot at this point. Add the beef, the paprika, salt, and pepper. Allow the beef to cook, crumbling it as you go (like when making taco filling). I like to strain off the fat once the 'filling' is cooked and then stuff it inside of the roasted plantain (I usually roast the plantain and the filling together for at least 5-15. Great w/ goat cheese, avocado, scallions, peppers all thrown on top.
the Celiac Chronicles