Pages

thrive

Sunday, March 2, 2014

Autoimmune Paleo Plantain Taco Shells

Share it Please


I live in Northern Arkansas, in the beautiful Ozark Mountains, and this morning I awoke to some very inclement weather. As my toddler and I eased out of bed and to the couch for some morning cuddles, ice began pouring down. I quickly realized that we were going to be stuck indoors for the day, and possibly for the next few days. I daydreamed about some new recipes in bed last night, so I was actually quite stoked to be stuck indoors all day. For me, that means I get to experiment in my kitchen with my free time instead of running errands or worrying about school work.

So, this recipe is for an Autoimmune Paleo plantain taco shell that is stuffed with some AIP friendly tasties. These taco shells are better than the "real" thing! Whatever "real" is. They're nice and crispy, and have a surprisingly bread-like flavor. I stuffed my taco with ground grass-fed beef, romaine lettuce, chives, and avocado. I made them on a whim, so I didn't get too creative with what I put inside them. If I wasn't following the AIP protocol, I would've definitely thrown in some peppers and tomatoes! Let me know what you decide to put in your taco. I got the idea for the taco shell from Mickey Trescott, over at Autoimmune-Paleo.com. The recipe that inspired me was her recipe for plantain crackers, see it here. Essentially, I realized that the mixture would harden into whatever shape you molded it into. So, if you can make crackers out of plantains, then why can't I mold it into taco shells! Before I get started on the recipe I would like to make a note about how I shaped the tacos. I brainstormed all morning trying to come up with an idea on how to shape the tacos in the oven. I literally asked every one I knew for their ideas! I couldn't come up with anything. After browsing the internet for a while, I started seeing pictures of people hanging the shells on the their oven racks, so I decided to give it a try. Needless to say, it worked. I will include this method in the instructions, but if you have a better idea, I encourage you to try it. I found this on Amazon, and will probably order one to use until I come up with a better idea. If you have any ideas- let me know!




   Ingredients


1. Preheat oven to 325 degrees. 

2. Line 1-2 baking sheets with parchment paper. 

3. Peel plantains. Add plantains, sea salt, and softened coconut oil to a blender. Puree completely. You should have a thick, mushy dough.

4. Take a large scoop, about 1/4 cup, out. Put it onto the parchment paper, and press into a thin round circle. I came out with about 10 shells. 

5. Bake for about 25-35 minutes, or until the dough is well formed and can be folded over. 

6. Now, here is where the recipe gets a little.. "ghetto". Remove the baking sheet from the oven. (Ignore my dirty oven..). One by one, slowly drape the tortillas over your oven rack. Depending on how close the bars are, you may want to drape it over every two. Please, be extremely careful not to burn yourself! (IMPORTANT NOTE: Place a baking sheet UNDER the tortillas, so that the oil from them doesn't drip in the bottom of the oven. A small baking dish or sheet should catch any oil that drips from them. I didn't do this, and the next thing I baked after this caught my oven on fire and I had to use a fire extinguisher to put it out. Scary. )


7. Bake for another 25-30 minutes, or until the shells are holding their bent form and are beginning to turn golden brown.

8. Remove from over. I simply placed a spatula under them, and pushed them upward-grabbing each one with an oven mit.  Add your fillings. I added grass-fed beef, chives, romaine lettuce, and avocado.


Enjoy!



This recipe was featured on Phoenix Helix's Weekly Recipe Roundtable. 



22 comments:

  1. These look and sound seriously amazing! Cool idea Tyler : )

    ReplyDelete
  2. Hi Tyler. I highlighted this recipe as one of the favorites at this week's Paleo AIP Recipe Roundtable. Thanks so much for linking up. I host the Roundtable every week. If you have other autoimmune-friendly recipes to share, I hope you’ll join us again! P.S. My husband lived in NW AR for 20 years, and we still have family in the area. It's beautiful there.

    ReplyDelete
    Replies
    1. Thank you! What an honor! I will definitely link up more recipes in the future. PS- It's heaven to us!

      Delete
  3. This comment has been removed by the author.

    ReplyDelete
  4. This looks awesome. Are they very sweet in taste?

    ReplyDelete
    Replies
    1. Not at all! They have a very neutral flavor.

      Delete
  5. Awesome addition to my recipes to try.

    ReplyDelete
  6. Thank you Tyler for this recipe. Are these hard like taco shells or pliable like tortillas?

    ReplyDelete
    Replies
    1. Hi there Minna! They are crunchy and stiff like a taco shell. If you would like them to be more pliable, you can just bake them flat for about 35 minutes. I should note this in the recipe, but I have even spread this mixture in a skillet with coconut oil and fried it into a tortilla. They actually hold up pretty good!

      Delete
  7. Have you tried making these with plantains that are more yellow than green? I let mine sit a little longer than I had planned....

    ReplyDelete
    Replies
    1. Quite honestly, I have made these with plantains of every color and ripeness. I have found that they don't really "crisp" up when they're super ripe, and you need less oil. When they're yellow or green, you get basically the same result. I've been making these about once a week, and I felt they like were pretty fail proof. However, my sister-in-law has tried to make them twice- unsuccessfully. You'll have to let me know how it goes! :)

      Delete
  8. These were wonderful! Thanks for sharing!

    ReplyDelete
  9. Can I use olive oil instead of coconut oil?

    ReplyDelete
  10. These were delicious! I've been missing tacos a lot, and these met my craving!

    ReplyDelete
  11. These were amazing. I just made them as tortillas and they worked great- held together better than a corn tortilla. Tasted great, too. (Oh and I made mine with green bananas.)

    ReplyDelete
  12. I made these last night. Very easy recipe. They hold up great. I haven't had tacos since I started the AIP diet 6 months ago. Thanks for developing this recipe so I can appease the taco cravings.

    ReplyDelete
  13. I hate to say it, but these were a fail for me. After putting the 3 ingredients in the blender the plantains would not blend. They just spun around in the bottom of the blender. Trying to save the recipe I took them out of the blender and tried microwaving, then re-blending them. This worked a bit but I was still left with a weird sticky mess. Instead of 10 shells I had 3 lumpy ones. Very disappointing because I was really looking forward to tacos. Maybe I should have boiled the plantains first.

    ReplyDelete
  14. I made these the other day. My shells were a wee bit smaller (for lack of space) and they were delish. I got about 8 with 1 failed which I ate as a cracker. I did find they were a bit too over cooked before I did the 2nd step of laying on the racks. I'm actually going to use this exact recipe today but make crackers out of them instead. Thanks for the recipe!

    ReplyDelete
  15. I don't really understand why mines are getting burnt but still stay soft... Any suggestions? I preheat the oven to 150-160 degrees celcius.

    ReplyDelete
  16. Will these still turn out the same using olive oil?

    ReplyDelete
  17. This recipe looks delicious. Can you tell me if these would freeze well? Thanks.

    ReplyDelete

All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.