Plantains. Banana’s behemoth cousin. Have you tried them? I know you’ve seen plantains in your produce aisle next to those mini red bananas that you don’t know what to do with either, but if you haven’t given them a go yet then this would be a great way to get you acquainted with the starchy fruit.
Unlike bananas, plantains are lower in sugar and incredibly starchy. They’re so starchy that they can also make some pretty tasty chips. Much like a sweet potato, they can be used in both sweet and savory dishes. I’m going savory for these tacos and using a garlicky-chili spice mix to season the plantains. The fruit gets sliced and sautéed in coconut oil for a few minutes to soften the fruit and create a crisp exterior.
A light corn salsa with poblanos, feta, and pomegranates tops these tacos and a drizzle of mango sauce completes the dish. And trust me, the mango sauce is absolutely essential. I made these tacos without it for cooking club and found that they really needed a bright hit of acidity to cut through the starchy plantains, corn, and feta.
Happy Friday, friends. I hope you have amazing plans and you eat some awesome food. If you’re looking for something to cook, give these tacos a try. You can omit the cheese in the corn salsa to make these puppies vegan, too. Try ’em out and tell me about it below!
Vegetarian Plantain Tacos with Corn Salsa
For the Plantains
- 1 Tbsp Coconut Oil
- 2 Medium Plantains
- 1/2 Tsp Salt
- 1 Tsp Ground Ancho Powder
- 1/2 Tsp Cumin
- 1/2 Tsp Chili Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cinnamon
- Pinch of Cloves
Heat the coconut oil in a large pan over medium. Remove the skins from the plantains and slice into half inch rounds. Season with the salt and place in the hot oil and cook for 2-3 minutes. Meanwhile, combine the rest of the spices in a small bowl and set aside. Flip the plantains and continue to cook for 2-3 minutes. Remove from the pan and place on a paper towel to absorb the oil. Season both sides with the seasoning and additional salt, to taste.
For the Corn Salsa
- 1 Tsp Olive Oil
- 2 Cups Corn Kernels (I used frozen corn)
- 2 Poblano Peppers, chopped
- 1/2 Cup Pomegranate Seeds
- Handful of Cilantro (I used half a bunch and saved the other half for the mango sauce)
- 1/2 Cup Feta Cheese (omit if making vegan)
Heat the olive oil a medium pan over medium-high heat. Add the corn and poblano peppers and cook until just starting to char. Add to a bowl and toss with pomegranate seeds, cilantro, and feta.
For the Mango Sauce
- Handful of Cilantro (or the other half of the bunch used in the corn salsa)
- 1 Cup Mango
- 1/2 Cup Yellow Bell Pepper
- 1/4 Cup Red Onion
- Juice From 1 Lime
Add all the ingredients to a blender or food processor and blend until smooth.
For Serving
- Black Beans
- Corn or Flour Tortillas
Warm up the black beans in a skillet over medium heat or in the microwave. Warm up the tortillas in a skillet or in the microwave and serve with plantains, corn salsa, and mango sauce.
