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Crispy Plantain Tacos

with Fiery Green Sauce & Apricot

dinner

Mexican Soy-Free <600 Calories Summer Recipes Seasonal Menu Chef's Choice Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
480
FAT
9g
CARBOHYDRATES
98g
PROTEIN
11g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 6 oz tomatillos
  3. 1 poblano pepper
  4. 1 lime
  5. ¼ oz parsley
  6. 1 apricot
  7. 1 red Fresno chile
  8. 1 plantain
  9. 1 red onion
  10. 2 oz curly kale
  11. 6 whole wheat tortillas
  12. 2 tbsp vegan sour cream
  13. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut, wheat
Nutrition

TOOLS

  • Foil
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper(s). Halve and juice the lime(s). Roughly chop parsley leaves and stems. Remove pit from the apricot(s) and dice. Trim, deseed, and thinly slice the red Fresno chile(s). Peel plantain(s) and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion(s). Destem curly kale and roughly chop the leaves.

2
Blend the fiery green sauce

Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.

3
Make the apricot salsa

Add the remaining lime juice, diced apricot, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.

4
Crisp the plantains

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.

5
Finish the filling

Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp (2 tsp) vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.

6
Build and serve

Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!