Sweet-heat Plantain Tacos

Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6


Main Ingredients

  • 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
  • Cilantro
  • Mango salsa
  • Lettuce
  • Tomato
  • Fresh jalapeño
  • Fresh lime wedge to squeeze


  1. Mix coconut sugar, ground cumin, chili powder, cayenne pepper and salt in a large mixing bowl.
  2. Peel and slice plantains (about 1/4 inch on the diagonal) and add sliced plantains to a mixing bowl to toss with spices.
  3. Add coconut oil and drop of cinnamon oil to a large metal or cast iron skillet warmed over medium heat.
  4. 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.
  5. Serve in taco shells (our favorite are small flour shells)