Sweet-heat Plantain Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 4 large ripe plantains*
- 4 tbs coconut sugar can substitute raw turbinado sugar
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt i prefer pink himalaya salt
- 1 drop dōterra cinnamon oil**
- 2 tbs coconut oil
- flour or corn taco shells
- Black beans
- Diced onion
- Avocado or guacamole
- Mango salsa
- Fresh jalapeño
- Fresh lime wedge to squeeze
Mix coconut sugar, ground cumin, chili powder, cayenne pepper and salt in a large mixing bowl.
Peel and slice plantains (about 1/4 inch on the diagonal) and add sliced plantains to a mixing bowl to toss with spices.
Add coconut oil and drop of cinnamon oil to a large metal or cast iron skillet warmed over medium heat.
Once pan is hot, add coated plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You're going for a caramelized effect. Set aside.
Serve in taco shells (our favorite are small flour shells)