Made with AI
Caribbean-Style Plantain Tacos with Romaine and Scotch Bonnet Sauce
Ingredients
- corn tortillas8 pieces (240g)
- ripe plantains, sliced and fried2 pieces (300g)
- romaine lettuce, shredded2 cups (90g)
- black beans, cooked1 cup (170g)
- Scotch Bonnet pepper sauce4 tbsp (60g)
- coconut oil2 tbsp (28g)
Instructions
- 1
Heat 2 tbsp (28g) of coconut oil in a large skillet over medium heat.
- 2
Slice the 2 ripe plantains into 1/2-inch thick rounds. Fry the plantain slices in the hot coconut oil for 2-3 minutes per side, or until golden brown and caramelized. Remove and drain on paper towels.
- 3
Warm the 8 small corn tortillas in a dry skillet or microwave until soft and pliable.
- 4
To assemble each taco, place a layer of black beans (about 2 tbsp per taco) onto each tortilla.
- 5
Top the beans with a few slices of fried plantain.
- 6
Add a generous handful of shredded romaine lettuce to each taco.
- 7
Drizzle about 1/2 tbsp of Scotch Bonnet pepper sauce over each taco, adjusting to taste.
- 8
Serve immediately and enjoy your Caribbean-Style Plantain Tacos with Romaine and Scotch Bonnet Sauce!
