(photo from www.sheknows.com)
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I love plantains, so imagine my joy when I saw a recipe for tacos with grilled plantains! Not only are plantains tasty, they’re CHEAP!! I made enough tacos for my family of 5 with about $1.50 worth of plantains. This recipe comes from the Washington Post. The only changes I made to the recipe were:
- I fried the plantains in a frying pan, rather than on the grill
- I used red pepper flakes, rather than ancho chili powder
- I didn’t toast the pumpkin seeds
- I squirted the plantains with spray olive oil, rather than brushing them.
Other than those changes, the recipe stands as written by the “Weeknight Vegetarian” on April 13, 2015.
- 2 teaspoons extra-virgin olive oil, plus more for coating the grill
- 2 medium semi-ripe plantains, peeled (about 1 1/4 pounds; see headnote)
- Finely grated zest and juice from 1 lime (1 tablespoon zest and 1 tablespoon juice)
- 1/2 teaspoon salt, or more as needed
- 1 teaspoon ground ancho chili powder
- Eight 6-inch corn tortillas
- 2 cups packed shredded red cabbage
- 1 cup homemade or store-bought salsa verde (see related recipe)
- 3/4 cup toasted pumpkin seeds (see NOTE)
- “Prepare a grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
- Brush the plantains with the oil. Grill them, turning as needed, until they are lightly charred on several sides, 5 to 10 minutes total. Transfer to a cutting board and cut into slices or bite-size pieces, then toss them in a large bowl with the lime zest and juice, 1/2 teaspoon salt and the chili powder. Taste, and add salt as needed.
- Warm the tortillas on the grill for 5 seconds per side (to make them pliable); divide among individual plates. Fill each tortilla with 1/4 cup cabbage, a few pieces of plantain and a few tablespoons of salsa. Evenly distribute all the pumpkin seeds. Serve warm.
- NOTE: To toast the pumpkin seeds, heat a large, heavy skillet over low-to-medium heat. Add the pumpkin seeds and cook, tossing them occasionally, until the seeds are fragrant and slightly puffed, 5 to 7 minutes. Cool completely before using.”