I love it when an experiment works out.
From two green plantains to 10 taco shells
Blend or process the two plantains, 1/3 cup avocado oil, sea salt and water until it is the consistency of hummus
Spoon the plantain mixture onto two parchment-lined baking pans and bake in center of oven for 20-25 minutes, switching pans/racks midway through
I wasn’t too sure whether these were going to hold up with toppings–they didn’t resemble the photo from the recipe I followed
Plantain taco shells topped with ground beef and onions, garden-fresh lettuce, grated carrots
The shells held up to folding and the meal was a hit among the three of us. We liked the texture and flavor and the flexible center with crunchy edges.
Recipe from: Fresh Tart.
Thanks to Chris Kresser for the inspiration.