Autoimmune Paleo Plantain Taco Shells

   Ingredients

• 3 green plantains
• 1/3 cup of organic coconut oil
• 1.5 teaspoons of organic sea salt

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.