A recipe by Rosana John
Difficulty Level: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes
Rest Time: 10 minutes
Total Time: 45 minutes
taco rack (or make your own here)
pot or heavy item
4 green plantains (one large plantain makes about 2 tacos)
1 large avocado
half of a large mango
coconut oil for frying
Step 1: Plantain Tacos
Peel and slice green plantains into two and a half inch pieces.
Deep fry the plantains in coconut oil or your oil of choice. Heat the oil to 320F and fry the plantains for 5-7 minutes, until the plantains are softened but not crispy. Fry the plantains in batches of 3 or 4 so they do not get cold before you shape them.
Place a piece of plantain between two pieces of parchment paper. Use a pot or a flat heavy item to flatten the plantains. Do this while the plantains are warm, it is easier to shape them while they are still warm. Form the flattened plantains into a taco shell by placing the still warm flattened plantain into the taco rack (or make your own here) and let it cool completely.
Fry the plantains again for 2-3 minutes, until they get golden brown and crispy.
(Instead of frying, you can opt to air fry the plantains.)
Step 2: Filling Peel mango and then cut into small cubes. Set aside.
Remove the flesh from the avocado and place into the bowl. Using a fork, mash until they’ve reached desired consistency.
Add in diced chadon beni, lime juice, onion, salt, and cubed mango to the avocado. Stir until mixed completely, however do not overmix to retain some of the texture.
Step 3: Assembly Fill your tacos as desired and enjoy!