Recipe: Paleo Plantain Taco (Grain-free, Paleo, AIP)

Recipe: Paleo Plantain Taco (Grain-free, Paleo, AIP) post image

Now you must really know I am obsessed with plantains. I am using plantains in so many new recipes! They are a great substitution for eggs and really hold gluten-free products together well. Importantly, plantains also provide resistant starch. This recipe is quickly becoming a household favorite and a great grain-free alternative!

This recipe started as a recipe for a wrap, but I noticed they are flexible as they come out of the oven, but after a few minutes they get sort of brittle just like a conventional corn taco. Whatever you want to call them, you can fill them with any variety of proteins and vegetables and have a delicious and satisfying meal!

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Paleo Plantain Taco (AIP)

Ingredients

Equipment

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Instructions

  1. Slice the plantain and process until a smooth puree – scraping down the sides several times – this usually take 3 – 5 minutes
  2. Add the virgin coconut oil, lime juice, salt, garlic and baking soda and mix
  3. Mix the gelatin and the water and add immediately and mix thoroughly
  4. The batter should be thick but pourable – if it is too thick add some water
  5. Lightly spray the parchment paper on the flat cookies sheets with oil
  6. Pick up a heaping tablespoon of batter and place on cookie sheet
  7. With the back of the spoon, fan out the batter in a circular motion to make an approximately 4″ diameter flat circle – the batter may be a little difficult to move around but you should be able to do it
  8. Do this until you use up the batter – you can fit 6 on each large cookie sheet
  9. Bake at 350º F for 15 minutes or until the edges start to brown and curl
  10. Remove from oven and gently peel each wrap off the parchment paper and let cool on a rack
  11. They may be somewhat flexible at first and then they get more crisp like a taco shell
  12. It’s best to eat these right away filled with any kind of protein like chicken or beef, cheese, avocados and some veges

Tip: If you don’t use up all the tacos you can use them as crackers.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 18 wraps

Shared at: Hearth & Soul Hop

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Leave a Comment

  • Rosy March 2, 2015, 10:33 am

    My parents are from Domincan Republic and I grew up with plaintains for breakfast lunch and dinner, but we never tried it as a taco. Wow how interesting! I cannot wait to try it.
    Btw- I tried Vital Proteins’ collagen peptides in my green smoothie yesterday and in my bulletproof coffee today and it was delicious. It doesn’t have the beef taste or smell of bone broth. Thanks!

    Reply
    • Jill March 2, 2015, 12:40 pm

      Hi Rosy,
      Let me know how you like them! Glad you liked the collagen peptides!

      Reply
  • GiGi Eats March 4, 2015, 11:10 pm

    OH THESE LOOK GREAT but I cannot do plantain, what else could I replace it with?

    Reply
  • Megan @SensitiveMommy March 5, 2015, 2:11 pm

    I love this! I need to try to make these at home for my dairy free little celiac.
    THANKS!

    Reply