Sometimes a night calls for tacos. You can probably guess how excited I was to find a recipe for taco shells that fit the Paleo and FODMAP diets (what I’m eating now on my journey to health). Here is a recipe that will knock your Paleo socks off: plantain tacos with shrimp. It’s a recipe that can be filled in many ways (stay tuned for another filling idea in my next post, you’ll get to use today’s leftover taco shells!).
So easy to make, healthy and delicious—I just fell in love with plantains after eating this. If you’re not yet sure about the whole “Paleo thing”, this just might change your mind! I ran into this recipe from Fresh Tart, and I must say, it is quite tasty.
With a grain-free meal, find foods that will fill you up and replace hardy grains. After a class of Tae Bo (cardio boxing) this is just the meal that satisfies me. And the taco recipe is ridiculously easy! Five ingredients that make freezable leftovers (if need be). That’s what I call a quick, weeknight meal.
I made these shells with boiled, green plantains to make them softer and easier to digest. (Green: A starchier, unripe stage for a plantain.) The starchy is good for making a firmer corn-like shell. The mark of a true winner? They held up to monstrous amounts of filling. (Note: The filling may not be pictured as monstrous—I ate some filling off the top before I took the photo. Hey, trying to keep it pretty for you guys 😉
Whether or not you have dietary needs, these tacos are still worth the eat! My perfectly healthy sister comes over to eat my food, time after time again, and so does my gluten-loving husband. That’s how I get a stamp of approval to get these killer recipes posted.
Keep making those recipes that make your body happy and healthy!
Serving: 12 tacos | Time: 45 min.
3 large green plantains
1/3 olive oil
1/3 C water
1 tsp sea salt
1 tsp baking powder
6 Jumbo shrimp
1 Big handful of spinach, chopped
1 Heirloom tomato
1 Bunch cilantro
Salt and peper to taste
Preheat the oven to 400 degrees and line two baking sheets with parchment or foil and coat with coconut or olive oil. Start with making the taco batter. If you’re using green plantains, cut, peel and boil for about 10 minutes until fork goes in easily (but don’t over cook to mushiness). Take them out of the pot, drain and let them cool in the freezer.
Take the plantains out of the freezer when they are cool to the touch. Puree all the taco shell ingredients in a food processor. You should be left with a very thick batter. Place spoonfuls onto the baking sheets and spread batter into a circle, 1/4 thick. Batter makes 6 rounds on each pan (total of 12 shells).
Bake for 15 min. and then flip and cook for another 10 minutes until fully cooked and crisp.
If you like them crisper on the outside, bake them for 15 min. and put them on a pizza stone for 5 min. Flip and cook for another 5 min.
Fold the shell in half when cooling so they can be flexible to hold your filling!
Clean and de-shell shrimp. Salt and pepper each side. Sauté them on med-high head in coconut oil. Add a squeeze of lemon. Cook on each side for 2-3 minutes, or just until they are pink and opaque, but still juicy. (Higher heat cooks them fast and keeps them from being rubbery and dry.)
While cooking the shrimp, chop the spinach.
Make the guacamole: Mash the avocado, add 1 T of lime juice and a squeeze of lemon. Salt and pepper. Add chili or cayenne pepper for spice. (If following FODMAP, limit amount of guacamole to 1/4 C.)
Make salsa: Dice the tomato, chop the cilantro and stir in a squeeze of lemon. Add salt to taste.
Assemble taco with spinach, shrimp, guacamole, salsa and sauerkraut on a plantain taco shell.
Voila! Dinner is served.