I may have mentioned once or twice before that I am in LOVE with plantains. I discovered them during my Whole 30 Challenge and found them to be a fantastic, gluten-free substitute for tortillas or corn chips when I needed a Mexican food fix. Plantains are super versatile, and their slight sweetness is a perfect contrast to the spice found in most Mexican food. I found that I was actually able to shape “soft tortillas” out of plantains to use for tacos! This revolutionized my Whole 30 experience. I didn’t feel like I was missing out on tortillas at all. And the plantain taco shells keep in the fridge for a few days, so it’s great to make up a big batch so you can enjoy the leftovers!
Here is one of my favorite ways to eat plantains…Plantain Tacos with Mexican shredded chicken.