This was one of the first recipes I tested for my new book Cast Iron Paleo; 101 One-Pan Recipes for Quick and Delicious Meals, out today with Ulysses Press. The tacos were so delicious I wanted to hang up my apron and call it a day. The crunchiness of the coconut offset by the tangy avocado crema is just divine! It is naturally gluten-free, dairy-free, and of course paleo.
Some of my other recipe favorites in the book include Pan-Roasted Pears with Thyme, Salted Pistachio Blondies, Smoky Stewed Kale with Dates, and Caramelized Fennel and Orange (below).
Early reviews of the book have been positive. Here are a couple:
"Here’s the thing, fellow foodies, you don’t even have to follow a Paleo diet religiously or even “part-time” to enjoy… make that love.... Cast Iron Paleo." -Buttermilk Press
“This book is amazing. I've never loved my cast iron + eating paleo more and it's all thanks to this book. I never would have thought about a scallion cauliflower pancake - this book brought up the recipe and man oh man, it's delicious.” -Danie, Amazon Review
To make the plantain tacos vegan, use 2 tablespoons of liquid coconut cream instead of the egg white. I tried this variation a few days ago and found that it works even better than the egg! Who knew?
Coconut-Crusted Plantain Tacos
Serves: 2 to 4 / Prep time: 10 minutes / Cook time: 10 minutes
1 avocado, diced
juice of 2 limes
2 tablespoons olive oil
2 tablespoons coconut oil
2 ripe plantains, sliced in half lengthwise and again across so that each fruit yields 4 equal pieces
1 egg white, whisked (or 2 tablespoons coconut cream)
½ cup unsweetened shredded coconut
8 lettuce leaves
¼ cup minced red onion
1. Combine the avocado, lime juice, and olive oil in a blender and puree until smooth. Season with salt. Set aside.
2. Heat the coconut oil in the cast iron skillet over medium heat until hot.
3. Dip each piece of plantain in the whisked egg white and then dredge in the shredded coconut. Place the plantain pieces into the skillet and sear for about 1 to 2 minutes on each side, until browned on all sides.
4. Place one fried plantain slice into each lettuce leaf and top with a drizzle of the avocado puree and a pinch of minced onion. Serve immediately.
Variation: If you want to make these fried plantains into a scrumptious dessert, add 1 teaspoon of ground cinnamon to the whisked egg white. Dip the plantain slices into it and then dredge in the shredded coconut and proceed as directed. Serve with Paleo coconut ice cream.