Tacos with Plantain Taco Shells!

plantain taco shell tacos



  • 1 lb organic ground beef
  • 3 large plantains–mine were supposed to be a little greener but they were half ripened and were delicious– take your pick on how ripe you want them (riper=sweeter)
  • 1/4 cup coconut oil
  • 1/2 tbsp garlic
  • 3 tbsp salsa (however much you want on top of the tacos)
  • handful of chopped lettuce
  • 1/2 avocado, sliced
  • Taco seasoning: (1 tsp cumin, 2 tbsp chili powder, 1 tsp dry garlic minced, 1 tsp red pepper flakes, 1 tsp salt, 2 tsp pepper)–I make this in bulk but these are the amounts for one go-around.
  • 1/2 lemon to squeeze on top
  • 1/4 cup water

Peel the plantains, chop them into pieces and throw in a food processor with the coconut oil and garlic. Process until you have a thick mixture…it wasn’t quite doughy but not incredibly liquidy. Kind of inbetween depending on the ripeness of your plantains. Heat the oven to 375. Take handfuls of the mixture and create circles with the dough on a greased pan the same size a tortilla would be (they don’t really expand at all) This should make about 6 shells but it all depends on the size of your plantains. Bake these for about 20 minutes or until you see that they are pretty fully cooked and are browning on the edges. Take them out and carefully flip them. Mine got a little stuck to the pan so I had to lift the edges carefully before flipping. Bake for another 10-15 minutes on that side, or until you can feel that they are pretty firm. Let them cool while you make the meat. Cook the ground beef until no longer pink, drain the fat, then add the water and taco seasoning and simmer for 10 minutes. When meat is done, take each taco shell and put meat, salsa, avocado, and lettuce on each shell and serve just as you would regular tacos and squeeze some lemon. I love lettuce wraps but sometimes you need a little more! 🙂


4 thoughts on “Tacos with Plantain Taco Shells!

  1. These sound wonderful!
    I’m making carnitas right now for tacos tonight. I was planning on making zucchini shells, but I might have to try these instead!
    I don’t know if it would work the same, but when I make the zucchini tortillas I put them on parchment to bake. It makes flipping them a lot easier!

    • Any smart person would definitely use parchment paper….I did not though lol and I’m SURE it would have been much easier! Thanks for the tip 🙂 You will love the plantain shells!

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