This grain-free plantain tortilla is a fantastic alternative to corn tortillas. Served as a soft tortilla or hard shell, you cannot go wrong with this versatile recipe.
Going grain-free…
Many of us have decided to go grain-free for numerous health-related reasons. Corn is especially problematic because it is difficult to digest for many people and is primarily a GMO (Genetically Modified Organism) crop. But, I must admit that I really missed tortillas when making most Mexican meals. I have made tostones using plantains so I knew that I liked the flavor as a base for most of my Mexican dishes. It was a no-brainer when I came across several recipes for plantain taco shells. My jumping off point was from Tessa the Domestic Diva. I modified her original recipe based on my tastes and need for a bright burst of citrus.
Soft tortillas or hard taco shells…
You can choose whether you would like to use the shells as soft tortillas, perfect for enchiladas, or hard shells used for tacos. The dense and chewy goodness of the soft tortillas is slightly sweet in just the right way. The hard shells are perfectly crunchy with a toothsome bite. Both serve as an amazing base for whatever you want to fill them with!
The difference between the two is approximately 5-8 minutes. For the soft tortillas, you take them out after the initial 15 minute bake time. For the hard shells, you fold them in half and hang them from the baking rack for an additional 5-8 minutes.
The possibilities are limitless…
Use these as you would any tortilla. Stuffed with your favorite meat, cheese, greens, veggies, peppers, and sauce, you can use these as enchiladas, taco shells, tostadas, fajitas, tortilla pie, and on and on.
I have made some gorgeous tacos filled with my Whole30 and paleo carnitas (flavor bomb!!), guac, tomatoes, radishes, serrano peppers, and cilantro. I have also tried this shell with a “cheesy” beef taco that was out of this world!!! Again, the sky (and your imagination) is the limit!
I hope you enjoy this fun and healthy take on the traditional corn tortilla!
Preheat oven to 375° F. Cut ends of plantain and slice skin down the side. Remove peel. Cut plantain into quarters and place in a large food processor. Add 4 tbsp of avocado oil. Add 1/2 tsp of salt. **Add 1/2 of lime (optional) Process until becomes a smooth batter. **Add water by the tsp. if you feel it needs to smooth out a bit more. Line a baking sheet with parchment paper. Place 2 scoops (about 2 tbsp.) of batter on parchment lined baking sheet, leaving room on all sides. Using the back of a large wet spoon, smooth the batter into a round about 1/8 inch thick and 5-6 inches in diameter. Keep the back side of the spoon clean by rinsing with water so the spoon does not "drag" the batter. Repeat with remaining room on the baking sheet (can fit about 4-5). Bake in the oven for 10 minutes and then flip and bake for another 5 minutes. If using as soft tortillas, stop here and place in clean dish towel to keep warm. If making hard tacos, use tongs to place back in the oven. Fold in half and place the center of each tortilla so it hangs on an oven rack - the tortilla makes a 'v'. Allow space between each tortilla so that they do not touch. Bake this round of tortillas for about 5 minutes, depending on how hard you want the tortillas. Keep a close eye on them and once you see them turn brown, take them out of the oven. Fill tortillas with your favorite fixing' and serve warm. You can store the tortillas in an airtight container for up to a week in the fridge. To re-heat, simply place back in the oven set to 350° F for about 8 minutes or until sizzling.Plantain Tortilla Shells
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Chicken Al Pastor Tostones Bites | Make n Curate
January 22, 2020 at 2:37 pm[…] spicy and smokey flavors of the meat. And if you are feeling like you want a tortilla, try these Plantain Tortilla Shells. Also feel free to add any other fun additions to the garnish. If you do, please leave your […]
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April 21, 2020 at 1:31 pm[…] out my Plantain Tortillas! They are easy and delicious and I use them for my Carnitas and Chicken Al […]