These Paleo Plantain Tacos rival any other taco around! Plantains 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! I am using plantains in so many new recipes!
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 these plantain tacos with any variety of proteins and vegetables and have a delicious and satisfying meal!
Paleo Plantain Taco (AIP)
- Slice the plantain and process until a smooth puree – scraping down the sides several times – this usually take 3 – 5 minutes
- Add the virgin coconut oil, lime juice, salt, garlic and baking soda and mix
- Mix the gelatin and the water and add immediately and mix thoroughly
- The batter should be thick but pourable – if it is too thick add some water
- Lightly spray the parchment paper on the flat cookies sheets with oil
- Pick up a heaping tablespoon of batter and place on cookie sheet
- 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
- Do this until you use up the batter – you can fit 6 on each large cookie sheet
- Bake at 350º F for 15 minutes or until the edges start to brown and curl
- Remove from oven and gently peel each wrap off the parchment paper and let cool on a rack
- They may be somewhat flexible at first and then they get more crisp like a taco shell
- 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