Wednesday, April 12, 2017

Plantain Tostadas

Have you ever seen the banana-looking plantain things in your grocery store?  For years I had no clue what they were until Dustin and I were introduced to Whole30 and read that plantain chips were compliant (they are no longer compliant though and you can read about it here).  There is some truth to it--Dustin and I could kill a container of plantain chips in a day. :)

So what are plantains?  Are they bananas?  Well, they are part of the banana family.  They are a starchy, low sugar variety that need to be cooked before eaten.  You can almost treat it as a potato if you're looking for a yummy side dish, but don't necessarily want a potato.  The blacker they become on the outside, the sweeter they become so they could even be used as a dessert as well.

I like to use them on Taco Tuesday in the form of a tostado (a flat taco).  Here's how I do it (super easy!):

Plantain Tostadas

Ingredients:
1-2 plantains
Coconut oil
Salt to taste

Instructions:
-Cut the ends of your plantains and slide into 3-4 big chunks depending on how big your plantains are
-Peal the skin off
-Cut eat chunk in 1/2 so you have a flat side
-Heat the coconut oil (however much you want, I didn't measure mine) over your stovetop in a flat pan
-Place your plantains in the pan and cook until golden brown on each side (about 2-3 minutes each side--don't let them burn, they cook fast).  Just speaking from experience! :)

-Take your plantains out and smash them with the bottom of a bowl
-Place them back in your pan and continuing cooking until they reach your desired crispiness
-Add salt to taste and enjoy!


I put lettuce, chicken and avocado on mine and they were delish!  Let me know if you try it out!



XO,
Emily

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