Plantain Jerk Tacos
Cook and Prep Time:
Serves:
You Need
- 2-3 Plantains, sliced
- 1 T Extra Virgin Olive Oil
- Salt & Pepper, to taste
For the Sauce
- 6-8 cloves Garlic, minced
- 3-4 Scallions chopped
- 1 thumb-sized piece Ginger, minced
- 1 Habanero Pepper, minced (optional)
- 1-2 t Dried Thyme
- 2-3 t Allspice
- 1 t Ground Cinnamon
- 1 t Ground Ginger
- 1 t Garlic Powder
- 1 t Onion Powder
- 1 t Ground Nutmeg
- 1 t Ground Cumin
- 1 t Smoked Paprika
- 1 t Ground Clove
- 1 T Tomato Paste
- 1 T Miso Paste
- 1 T Maple Syrup
- 1 T Red Wine Vinegar
- ¾ cup Water OR Vegetable Stock
- 1 T Arrowroot Powder + 1 T Water
- Salt & Pepper, to taste
For the Avocado Crema
- 2 Avocados
- 1 bunch Cilantro
- 1 Lime, juiced
- Salt & Pepper, to taste
For Serving:
- Sautéed Black Beans
- Chopped Cilantro
DIRECTIONS
- Rinse and chop the produce accordingly.
- Bring a skillet to medium-heat. Once hot, sauté scallions, ginger, pepper, and garlic. Cook until fragrant, and scallion is more translucent, 3-5 minutes.
- Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice. Cook until fragrant, 1 minute.
- Add the water, tomato paste, maple syrup, and miso paste. Bring to a simmer and cook until thickened.
- Make your arrowroot slurry and add it to your sauce.
- Make the avocado crema. Combine all ingredients in a blender and pulse until smooth.
- Fry the plantains. Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat. Cook for 2-3 minutes per side, or until browned. Then, flip and repeat.
- Add half of the sauce to the plantains, and toss to combine in the skillet.
- Build your tacos. Add your black beans, plantains, top with your avocado crema. Enjoy!