These plantain taco shells are a real treat whether you are following the Paleo AIP protocol or not! Better still, they can even be crisped up to make your favorite nachos!!
I had the privilege of sampling this amazing recipe when I gathered in Nehelem, Oregon for a real food retreat to celebrate the upcoming release of Empowered by Real Food: Nourishing Paleo Recipes & Healing Stories.
My friend Andrea over at Forest and Fauna organized it with the goal of eating our way through as many recipes from the new cookbook (that she compiled) as we could…..and boy oh boy…what a treat!!!
Even more amazing was the chance to meet so many women who have walked their own individual healing journeys. To share and commiserate and be inspired by women who have overcome huge obstacles to achieve health was truly inspiring!
Here are some pictures from our wonderful weekend:
Click here to visit Empowered by Real Food.
Empowered by Real Food Cookbook Contents:
This cookbook is a compilation of recipes from 16 real food warriors curated by Andrea. Inside you will find:
?16 Wellness Warriors and their personal healing stories and advice
?124 Amazing Paleo recipes
?70 Recipes that are AIP (or can be modified to be)
?70 Recipes that are vegan (or can be modified to be)
?90 Recipes that are SCD/GAPS (or can be modified to be)
Whether you are looking to be inspired by healing stories of struggle and triumph, or just want a really bomber cookbook, you must check this book out! It’s like a greatest hits of healing and healthy foods! I am here to attest that all recipes over our weekend were truly delicious! I am so excited to get cooking!
Plantain Taco Shells for AIP Tacos!
These amazing tortilla shells were loved by EVERYONE at the retreat! I jumped on the chance to share them with you! With such simple ingredients, these are a simple and delicious way to enjoy AIP tacos!! Credit goes to contributor Tiffany over @ Urban Paleo Homestead.
Soft or crispy as you prefer, these little shells are not only beautiful, they are delicious! They would make an amazing finger food for little hands, or on a grab and go appetizer tray!
I *kind of* stole the few leftovers shells and brought them home. I then crisped them up in some coconut oil on my stove and made some nachos…oh my!! AAAAmazing!
Taco Filling Ideas for these plantain taco shells:
- A favorite among my recipe testers, these Instant Pot Carnitas are amazing!
- A quick and easy recipe for your Instant Pot: Chicken Tinga is tender shredded chicken slathered in a smoky tomato sauce
- AIP Taco Ground Beef Filling – how to season you ground beef when nightshades are not an option!
- My Chicken Fajitas are loaded with flavor with an unforgettable marinade!
- Whole30 Fish Tacos are easy to make and ready in under 30.
Don’t forget, you can find this recipe and over a hundred more by getting your own copy of Empowered by Real Food today!
Plantain Taco Shells Recipe:
If you try these amazing taco shells, be sure to come back and leave a comment!
Plantain Taco Shells - Paleo AIP
- 2 average green plantains not yellow which is too ripe, the sugars will burn before they crisp. Click here for how to peel a green plantain.
- 4 tablespoons avocado oil olive oil, or lard, etc.
- 1 tablespoon water add more as needed
- 2 to 4 pinches sea salt
Preheat oven to 375*F.
Blend all ingredients together in a high speed blender or food processor. Add a tablespoon of water as needed to blend in to a smooth batter. You will have to stop the blender a few times, scrape down the sides, and blend again.
Line a baking sheet with parchment paper.
Spoon 2 tablespoons of the batter at a time onto parchment paper. Use the back of a wet spoon to smooth out batter, and create round tortilla circles about 4 inches wide and 1/8 inch think.
Bake for 10 minutes, then flip, and then bake an additional 5 minutes.
You can enjoy them as soft taco shells, or make hard shell tacos by gently folding them into the shape of taco shells and hanging them over the oven rack, and baking an additional 4 minutes, or until firm. Keep a close eye on them to prevent burning.
Fill with carnitas pork tacos (as pictured), seasoned ground beef, or bbq jackfruit, diced red onion, cilantro, and a side of cabbage slaw.
***each serving is 2 4" plantain shells
Raia Todd says
Oooh, I’ll have to give these a try! I haven’t had a taco in ages…
Can I make the “soft shell” the night before and pop in the oven to heat up and make the hard shell the day of??
Kim Robinson says
I will definitely be making this and ordering the cookbook!
I made these the other day filling them with the instant pot carnitas, lettuce, avocado and green onion. They were such a huge hit in my family that I will definitely be putting these on our regular rotation!
Tessa Simpson says
Awesome Bethany, just one of the amazing recipe on this book!! This recipe is a total nugget for sure!! Thanks for reporting back!
Kari - Get Inspired Everyday! says
These are amazing, and so creative! I’ve never blended up plantain before, I’ve always just sliced and fried it, but I can’t wait to try these out, and I’ll be making sure I have some leftovers for nachos too!
Love plantain tacos ! They look so amazingly delicious ! A must try !
These look amazeballs. I need to try them.
Jo Romero says
I’ve had this recipe open on my computer for a while to remind me to order plantains – they look lovely, can’t wait to try it.
Dang! These taco shells look delicious! Can’t wait to shove one in my mouth!
Irena Macri says
These look like the REAL deal! I must try these. What can’t you do with plantains? Truly a miracle food.
Emily @ Recipes to Nourish says
This is such a great idea! I’ve never had plantain taco shells before but I love plantains – chips and tostones. I bet these taco shells taste just as delicious!
Melissa @Real Nutritious Living says
These are so creative and look delicious!
I love this idea and I can’t believe these taco shells are only 4 ingredients! I will definitely have to try this out for our next Taco Tuesday.
Jules Shepard says
Food truly is the best medicine and these look easy and yummy!