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