Clearly I’ve been on a major taco kick lately with the Loaded Taco Dip I posted last week, and a Taco Breakfast Casserole that’s coming to the blog next week! The same goes with plantains – which is why I came up with these Plantain Taco Bowls! I looooove tacos and plantains and you really can’t go wrong with this combo. I’ve been eating it for breakfast and lunch all week long!
These Plantain Taco Bowls make a great meal to take on the go, and are even delicious eaten cold! I made a triple batch to have on hand this week, and it’s made meals super easy and delicious!
I highly recommend making at least a double batch…these Plantain Taco Bowls don’t last long in my house!
Enjoy this recipe for my Plantain Taco Bowls!
Plantain Taco Bowls
Taco Spice Blend:
For the Dairy-free Sour Cream:
For the Taco Bowl:
- coconut oil
- 2 plantains (I used yellow/black plantains, which are sweeter & softer – green plantains will be much starchier and more like potatoes)
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 3 cups greens of your choice (optional)
Additional Toppings (all optional):
- salsa (I used Pico de gallo)
- guacamole or sliced avocado
- sliced black olives
- chopped cilantro
- Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside.
- Place all of the taco spice blend ingredients into a small bowl and stir to combine. Set aside.
- To cut the plantains, first cut off both tips. Carefully insert a sharp knife into the peel of the plantain, just enough to cut through the skin. Make a cut from the top to the bottom of the plantain and then carefully peel the skin away. Cut the plantain into ½" thick slices.
- Melt enough coconut oil over medium heat to cover the bottom of a large pan. Once hot, add the plantains and cook until the bottoms turn golden brown, about 3-4 minutes. Flip and cook the other side until lightly browned. Place the plantains onto a plate lined with paper towels and set aside.
- Crumble the ground beef into the same pan that you were cooking the plantains, and sauté until cooked through. Add the onion and bell pepper, and sauté until soft, about 3-4 more minutes. Add the garlic and sauté until fragrant, about 30 seconds. Drain any fat from the pan. Add the taco spice blend to the pan, along with 2 tablespoons water, and stir well to combine, cooking on low for a few more minutes.
- To make the dairy-free sour cream, drain and rinse the cashews. Place the cashews in your blender, along with the remaining dairy-free sour cream ingredients. Blend on high for 2 minutes, or until the sour cream is completely smooth.
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