Plantain tacos
Shrimp plantain tacos. At this point I ask my self, is there anything you can’t achieve with plantains. So versatile. Your search for plantain recipes here and around the web yields numerous results from chips, to desserts, main courses and so much more. You create your own boundaries when it comes to plantains, for there are essentially none. We’ve enjoyed soups like this Black beans and plantain stew. A delightful, colorful plantain bowl like this Tropical Plantain Breakfast Bowl. Bake it to a crunch like this delicious must try Baked Semi Sweet Plantain chips. And lets not forget, the best way to enjoy plantains. Live and let live with this fried Sweet plantain and black bean bowl
You see, even though plantain is popular in African, Caribbean and Spanish cuisine, I consider it a global ingredient. Let it take the lead. Like I did with these spicy shrimp plantain tacos. We all know how simple or complex we can make tacos. I have absolutely no restrain when it comes to taco toppings. I’ll walk down that taco bar like its the last thing I have to eat in my lifetime. I can’t help it.
These plantain tacos are simply the best. The ripe plantains add some well needed body, making these deliciously satisfying. The sweet and lightly tangy mango chunks pairs wonderfully. Giving the tacos a tropical feel. I absolutely love purple cabbage! It adds a nice crunch and beautiful color. It easily invites you to dig in and take a huge bite. Bring on the Mai tai, Margaritas and other fruity patootie drinks to wash these down. Long gone vacations are relived through plates like these.
Give those corn tortillas a little char and get to building these simple, hearty and ultra delicious shrimp plantain tacos. Thank me later, and I’ll love you too if you make these for me everyday.
Shrimp plantain tacos with
Ingredients
Shrimp marinade
- 1/2 bunch Parsley (about 6 sprigs)
- 3 garlic cloves
- a chunk of ginger (about 1/2 inch cube)
- 1 small-medium Scotch bonnet pepper (or harbanero)
- 1 Tbsp olive oil
- 1-2 pinches of kosher salt
Mango Salsa
- 1 cup diced mangoes
- 1/3 cup Chopped Cilantro
- 1 cup diced roma tomatoes
- juice of 1 lime
Dressing
- a squeeze of lemon juice (half a lemon)
- 1 Tbsp olive oil
Shrimp Plantain tacos
- 2 ripe plantains
- 1 Tbsp olive oil
- 1/2 pound jumbo shrimp
- 1 cup sliced purple cabbage
Instructions
- Preheat oven to 400. Wash peel and slice plantains into small cubes and transfer into a bowl. Drizzle about a tablespoon of olive oil. Toss to mix and transfer into a greased baking sheet. Bake for 20-25 minutes or until they start to turn brown. Set aside.
- Using a hand blender or small food processor, combine all ingredients for shrimp marinade and roughly blend (pulse). Mixture should be chunky. Rinse shrimp, pad dry and transfer into a bowl. Add in 2/3 of the marinade, mix well, seal with saran wrap and refrigerate for about 15 minutes
- Meanwhile to prepare salsa, simply combine all ingredients in a bowl. Mix well and adjust for seasoning. Using remaining 3rd of the shrimp marinade add in lemon juice and olive oil. season to taste with salt and black pepper. Set aside. Quickly grill tortillas on open flame for about 15-20 second on each side until slightly charred.
- Preheat cast iron skillet. Drizzle some olive oil and grill shrimp for about 3 minutes on each side. Transfer to a serving platter and build tacos as desired. Here I started with the baked plantains, then added the mango salsa, shrimp, purple cabbage and topped with the dressing and a squeeze of lime juice for good measure. Enjoy
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