Plantain Jerk Tacos

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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

1. Rinse and chop the produce accordingly.
2. 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.
3. Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice.  Cook until fragrant, 1 minute.
4. Add the water, tomato paste, maple syrup, and miso paste.  Bring to a simmer and cook until thickened.
5. Make your arrowroot slurry and add it to your sauce.
6. Make the avocado crema.  Combine all ingredients in a blender and pulse until smooth.
7. 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.
8. Add half of the sauce to the plantains, and toss to combine in the skillet.
9. Build your tacos.  Add your black beans, plantains, top with your avocado crema.  Enjoy!