I first had plantain tacos a few years ago at Wahaca and thought they were really delicious. I wanted to make my own version with a knockout combo of sweet, a hint of spice and a bit of crunch.
Plantains are perfection in a taco. The flavours are so good and the guacamole base tastes amazing with the plantain. Make sure to get ripe ones for that extra sweetness.
If you’re big on heat add 1 teaspoon of chilli powder or top with sliced chilli peppers.
Proper street food corn tacos work well here, I got mine at Cool Chile but you can substitute with flour tortillas that you can pick up in most places.
Sweet plantain tacos with avocado
Deliciously sweet plantain tacos with red cabbage, a quick guacamole base and a sprinkle of creamy feta cheese.
Tacos
- 2 ripe plantains
- 1/2 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 small red cabbage, shredded
- 1 tbsp coconut oil, melted
- 25 g feta cheese, crumbled to serve (optional)
- pinch of salt
- a handful of coriander leaves, to serve
- 1 lime quartered, to serve
Quick Guacamole
- 1 medium avocado
- 1 lime – juice of half and the other part quartered
- 1/2 small red onion, finely chopped
- 1 tbsp coriander stalks and leaves, finely chopped
- salt and pepper
*Preheat the oven to 180C fan / 200C / Gas Mark 6. Peel and slice the plantains diagonally (1cm slices) and place on a lined baking tray.
Season with chilli, paprika, salt and pepper and the coconut oil making sure it’s evenly coated. Transfer into the oven for 25 mins or until golden and crisp.
Shred the red cabbage thinly and toast the tacos in a hot dry frying pan and then leave them to one side.
Mash the avocado and mix with lime juice coriander and red onion. Spread the guacamole over each taco and top with the red cabbage and spiced plantain.
Serve with lime wedges, crumbled feta sprinkled on top and scattered coriander leaves. Eat straightaway!
*Fry the plantains instead if you want to cut down some cooking time.
