Plantains are an unsung hero in my book. I first discovered them at a little Venezuela restaurant in downtown Columbus Ohio called El Arepazo. El Patacón is a double fried open-faced plantain made with ripe plantains which allows the vegetable to become more sugary than starch-like.
The more I researched plantains, I found out that they made an amazing taco shell and are 100% compliant for those of us following an AIP (auto-immune protocol) diet. Basically, I avoid all things inflammatory like corn, dairy, gluten, wheat, grains, etc.
Making plantain taco shells is a perfect solution to my formerly loved soft wheat shells and hard corn shells. They are packed with nutrition as well, a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. They have a consistency and texture of a potato but when cooked, they can be amazing for taco shells, bread, crackers and buns.
Here is my recipe for plantain taco shells:
Plantain Taco Shell Ingredients
- 3 green plantains, peeled (see my how to video here) and chopped
- 1/3rd cup coconut or avocado oil etc
- 2 Tablespoons water add more as needed to allow it to mix in your blender
- a few pinches sea salt
Preheat oven to 375 degrees F.
Blend ingredients together in a high speed blender or food processor.
Line a cooking sheet with parchment paper.
Spoon 2T of the batter at a time onto parchment paper. Spread with the back of the spoon to the desired size and thickness of your round tortillas.
Bake for 10-12 minutes and then flip, baking for an additional 5-7 minutes. Tortillas should be golden brown.
Store leftover tortillas on the country or in a cupboard for up to 3 days. If stored in the fridge, they will dry out.