I think the thing I miss most since changing to a Paleo lifestyle and following a modified version with some autoimmune protocols is the use of corn once in awhile for tacos and guacamole. Luckily there are lots of great things you can substitute to still give you something to put all your taco goodies into. These shells are made from plantains and are great! I have eaten plantain in the past but never realized how versatile it is. If you are on autoimmune protocol use my seasoning suggestions. If you are not on AIP you can replace these seasoning with more traditional Mexican seasoning such as cumin, chili powder and cayenne. Enjoy!
Plantain Tacos with Purple Slaw
Author: Katie at Wholelovelylife.com
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 peeled and chopped green plantains
- 1 clove of garlic
- ¼ cup avocado oil
- ½ tsp sea salt
- ¼ tsp baking soda
- ¼ tsp champagne vinegar
- ¾ cup filtered water
- ½ lbs grass fed beef
- ¼ tsp onion powder
- ¼ tsp garlic powder
- dash of basil, oregano, rosemary, thyme and marjoram
- ¼ tsp sea salt
- 2 cup thinly sliced purple cabbage
- 1 lime juiced
- ¼ tsp champagne vinegar
- ¼ tsp grade b maple syrup
- ½ sliced avocado
- 2 Tbsp chopped cilantro
- 2 Tbsp red onion
Instructions
- For the tortillas add the plantains, oil, garlic, ¼ tsp sea salt, baking soda, water and champagne vinegar to a blender and blend on high until well mixed and smooth. If needed more water can be added.
- Pour batter on parchment paper lined baking sheets. I use 2 baking sheets to make 6-8 tortillas. Depending on the consistency of the mix you may need to take a spoon and smooth out slightly.
- Ensure there is some space between each tortilla.
- Bake for 20 min at 400 or until edges are browned.
- While the taco shells are still hot fold them over and place in a bowl. This helps them to keep their shape until serving.
- To make the meat mix the grass fed beef with garlic powder, ¼ tsp sea salt, onion powder, basil, oregano, rosemary, thyme and marjoram in a pan and cook for 10 min over medium high heat or until browned.
- While the meat cooks slice cabbage and mix with lime juice, maple syrup and champagne vinegar.
- To serve put meat and slaw in a taco shell and top with avocado, cilantro and red onion.
Notes
This taco meat does not have a traditional taco seasoning because it is AIP compliant. If you can consume nightshades then replace seasonings with ¼ tsp each of chili powder, cayenne, garlic powder, onion powder, paprika, cumin and oregano.
To make Whole 30 compliant remove the maple syrup from the slaw.
To make Whole 30 compliant remove the maple syrup from the slaw.