Crispy Sweet Plantain Tacos with Black Bean Salsa and Lime Cabbage Slaw
Ready to wow your taste buds? These Crispy Sweet Plantain Tacos are the perfect mix of sweet, savory, and zesty! With creamy black bean salsa and a refreshing lime cabbage slaw, this recipe is a fiesta of flavors. Let’s dive into this taco adventure together—it's taco time!
4.3 out of 5 (3 ratings)
Prep Time
25 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Mexican
Ingredients
- •2 ripe plantains, peeled and sliced into 1/2-inch thick rounds
- •2 tablespoons vegetable oil
- •1 teaspoon ground cumin
- •1/2 teaspoon chili powder
- •1/4 teaspoon salt
- •1 cup black beans, cooked or canned, drained and rinsed
- •1/2 cup diced tomatoes
- •1/4 of a red onion, finely diced
- •1 tablespoon chopped fresh cilantro
- •1 teaspoon lime juice
- •1 cup shredded cabbage
- •2 tablespoons mayonnaise or vegan mayo
- •1 tablespoon lime juice (for slaw)
- •1/4 teaspoon salt (for slaw)
- •6 small corn tortillas
- •Optional toppings: avocado slices, hot sauce, additional lime wedges
Instructions
- 1
Peel the ripe plantains and slice them into 1/2-inch thick rounds. Set aside.
- 2
In a medium bowl, toss the plantain slices with ground cumin, chili powder, and 1/4 teaspoon salt until evenly coated.
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the plantain slices in a single layer. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set them on a plate lined with paper towels to drain any excess oil.
- 4
In a small bowl, combine the cooked black beans, diced tomatoes, red onion, chopped cilantro, and 1 teaspoon of lime juice. Mix well and set aside.
- 5
In another bowl, prepare the lime cabbage slaw by combining the shredded cabbage, mayonnaise or vegan mayo, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Toss until evenly coated.
- 6
Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
- 7
Assemble the tacos by layering a few crispy plantain slices on each tortilla, followed by a spoonful of black bean salsa and a generous amount of lime cabbage slaw. Add optional toppings like avocado slices, hot sauce, or additional lime wedges as desired.
- 8
Serve immediately and enjoy your Crispy Sweet Plantain Tacos while they’re warm and fresh.
Nutrition Information
Calories
380 calories
Protein
8g
Carbs
60g
Fat
12g
Frequently Asked Questions
Q: Can I use green plantains instead of ripe ones?
A: Green plantains are not recommended for this recipe because they are starchy and less sweet, which will affect the flavor and texture of the tacos. Ripe plantains (yellow with black spots) are ideal because they become caramelized and crispy when cooked, balancing the savory and tangy elements of the dish.
Q: What can I use as a substitute for mayonnaise in the lime cabbage slaw?
A: You can substitute mayonnaise with Greek yogurt for a tangy twist or use a vegan yogurt alternative if you want to keep the dish plant-based. Another option is to use a simple vinaigrette made with olive oil and lime juice for a lighter slaw.
Q: How can I make the plantains extra crispy?
A: To ensure the plantains are extra crispy, make sure the skillet and oil are fully heated before adding the slices. Avoid overcrowding the pan, as this can cause the plantains to steam instead of fry. Additionally, pat the plantains dry before coating them with spices to remove any excess moisture.
Q: Can I prepare any components of the recipe ahead of time?
A: Yes, you can prepare the black bean salsa and lime cabbage slaw up to 24 hours in advance. Store them in airtight containers in the refrigerator. However, cook the plantains and assemble the tacos just before serving to maintain their crispiness and freshness.
Q: What is the best way to store leftovers?
A: Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the plantains in a skillet or oven to regain their crispiness. Avoid microwaving the plantains, as this can make them soggy. Warm the tortillas just before serving and reassemble the tacos.
Q: Can I make this recipe gluten-free?
A: Yes, the recipe is naturally gluten-free as long as you use certified gluten-free corn tortillas. Always check the packaging to ensure the tortillas are not processed in facilities that handle gluten-containing products.
Q: What are some variations or additional toppings I can try?
A: You can add roasted red peppers, pickled onions, or crumbled queso fresco for extra flavor. For added protein, include grilled shrimp or shredded chicken. For a spicier kick, drizzle with chipotle mayo or sprinkle with sliced jalapeños.
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