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.

Plantain Tacos 1

 

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Plantain Tacos with Mexican Shredded Chicken
Print Recipe
Servings Prep Time
6-8 people 10 min
Cook Time Passive Time
30 min 8 hours (for chicken)
Servings Prep Time
6-8 people 10 min
Cook Time Passive Time
30 min 8 hours (for chicken)
Plantain Tacos with Mexican Shredded Chicken
Print Recipe
Servings Prep Time
6-8 people 10 min
Cook Time Passive Time
30 min 8 hours (for chicken)
Servings Prep Time
6-8 people 10 min
Cook Time Passive Time
30 min 8 hours (for chicken)
Ingredients
Servings: people
Instructions
  1. Place chicken in your crock pot. Combine salsa, minced garlic, and cumin in a bowl and mix well. Pour over the chicken. Cover and cook on low for 6-8 hours or until chicken shreds easily with a fork.
  2. About 40 minutes before serving, prepare the plantain tacos. Preheat your oven to 425 degrees. Peel the plantains by cutting off the ends and slicing the skin down the length of the plantain a few times. Peel the skin off in strips. Chop the plantains into chunks and place them in your food processor.
  3. Add melted coconut oil and salt to the plantains and blend until creamy. This should take about a minute. Give it a stir to check for chunks every few seconds.
  4. When the plantains are the consistency of pudding, divide the mixture into blobs on two silicone (or parchment) lined baking sheets. You will be able to fit 6 blobs on each sheet. Melt a little more coconut oil and dip a spatula in the melted oil. Use the spatula to smooth the plantain blobs into thin "pancakes". Try to keep them a uniform thickness so they cook evenly.
  5. Bake at 425 for 15 minutes. Flip, then bake for 15 minutes more. The plantain "tortillas" will be golden brown and slightly crisp when they are done.
  6. Shred your chicken and place a dollop in the middle of the plantain tortillas. Top with fresh salsa, and chopped cilantro.
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