Plantain taco shells
PLANTACOS plantain taco shells inspired by tostones and patacons. Gluten-free, crispy and delicious twice-fried green plantains packed with all your favorite toppings.
I first tried toast as a teenager growing up in Queens. Our local Chinese restaurant Kam’s Kirchen on Linden Boulevard started serving them in the 80’s or early 90’s and once I tried them I couldn’t get enough. I know it’s weird for a neighborhood Chinese restaurant to serve South American/Caribbean cuisine, but that’s Queens for you.
Plantain Tacos step by step video on YouTube
Tostones have also become a favorite snack in my Georgia home. I make them for my husband and kids and they can’t get enough of this decadent snack. One day I thought to myself “these would make an amazing taco shell” and with a little experimentation I came up with this recipe. Here’s how to do it.
You need a taco stand
Grab some of these TACO RACKS FROM AMAZON These will help you create a taco shell that will hold its shape while grilling. This is an affiliate link. I’ll take a cut of the sale but it won’t cost you anything extra. That’s what I call a win/win!
Start with green plants
Peel the starchy green plantains (unripe, sweet yellow plantains) and cut them into two-and-a-half-inch pieces.
Fry the plant
Fry the plantains in a neutral flavored oil such as canola or vegetable oil. Heat the oil to 320 degrees and fry the plantains for 5-7 minutes, until the plantain is soft but not sticky. Bake the plantains in 3 or 4 portions so they don’t freeze before you shape them.
Break the plants
Place a piece of plantain between two sheets of parchment paper. Use a cast iron skillet or other flat, heavy object to flatten the plantains. Do this while the planets are warm, it’s easier to shape them while they’re still warm.
TACO SHELLS Vol
This is where the shelf comes in.
Save Still hot Crumble the plantain into the taco rack and let cool completely. I leave the parchment paper on the planets to make sure nothing sticks.
Boil the plants again
Preheat the oil to 375°F and fry the plantain taco shells for 2-3 minutes until golden brown and crisp.
Fill the plantain taco shell and serve.
Use plantain taco shells the same way you would use any crunchy taco shell. We stuffed it with shredded chicken, avocado, grilled jalapeño, fresh tomatoes, fresh garlic, sauteed onions and cilantro. I can’t get enough of these, my family loves them. “The best thing you ever did,” someone said. Who am I to argue.
