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Wild-caught salmon, sweet potato hash, steamed spinach, plantain pan fried in lard, sauerkraut


Plantain Taco Shells


I love it when an experiment works out.

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From two green plantains to 10 taco shells

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Blend or process the two plantains, 1/3 cup avocado oil, sea salt and water until it is the consistency of hummus

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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

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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

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Plantain taco shells topped with ground beef and onions, garden-fresh lettuce, grated carrots

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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.