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Taco shells, when you haven’t eaten anything like them for (in our case) YEARS, are SUCH a pleasure. And everyone I know who’s eaten these taco shells prefers them to corn tortillas. How is that even possible? I think it’s because plantains are awesome. And sometimes the foods allowed on restricted diets still happen to be the most awesome foods! This recipe has only 3 nourishing ingredients: great fat, plantains (see this recipe too!) and sea salt. So yes, they’re stupendously delicious and better than corn for good reason. These tortillas are even good for the body, gentle on the gut, beautiful for both Paleo and AIP diets.
I first made them for our family after getting back from a cookbook retreat. I’m privileged to have four of my recipes in an upcoming eCookbook, written by a friend, who also has several other contributors. We all got together on a beautiful Oregon river, in a neato rental house with a cool new sauna, and ate the food from the cookbook!! We talked about healing and natural living and feasted and rested together.
My friend Andrea is the main author, and she’s so brave. Like many of us, she struggled for her health, having a rare autoimmune disease called ankylosing spondylitis. Andrea is doing well now, due to dietary choices, and she’s got a magnetic personality, so she grabbed several of us with dramatic healing stories, who’ve healed through dietary choices and natural approaches, and she asked us to write down our stories: our lowest health moments, our diets, our healing, our tips. THIS is that eCookbook. We each share Paleo, GAPS/SCD and AIP recipes; and we each share our stories, hard times and tips. (There’s an index in the back that lists all the recipes that are AIP and all the recipes that are GAPS or SCD.)
This recipe, the plantain taco shells, was a big hit at our retreat, so I thought of my egg-free son and my Paleo kids, each with their own eating restrictions; and I came home and made them all a big taco feast, like they’ve never seen before. Now my only job is to keep making this dinner again and again and again. It’s on repeat. (This recipe, by the way, was created by one of the book’s contributors, Tiffany Firestone!)
The carnitas are my favorite. I love great pork. We only buy pasture-raised, and my body loves the fat, the fall apart meat, and how it’s fried crispy for this recipe.
You can find the carnitas recipe and all of our other recipes and healing stories, if you’re interested, in Andrea’s eCookbook, HERE.
I know a lot of you need encouragement, as well as great recipes that correspond to your healing diet. I think you’ll love seeing these ladies, several photographs of them in their settings, and hearing about their processes, their journeys, and what’s worked for them to help them heal. I hope you love the book and benefit from it’s practical wisdom and recipes. Click here to visit Empowered by Real Food.
Regarding the taco shells, they’re fast to make. Just watch they don’t burn in the oven. Plantains are sensitive that way. Enjoy all the topping options that your diet affords: fresh radishes, green or purple onions, spicy jalapenos? (my kids say no), fresh cilantro, wilted cabbage slaw, fresh lime juice etc. etc!
- 2 plantains medium ripe
- 4 Tablespoons oil lard, coconut oil, avocado oil etc.
- 4 Tablespoons water add more as needed (I don't need more)
- a few pinches sea salt
Preheat oven to 375 degrees Fahrenheit.
Remove peel from plantain.
Blend all ingredients together in a high speed blender or food processor. Add a Tablespoon of water as needed to blend into a smooth batter. You may have to stop the blender a few times, scrape down the sides, and blend again.
Line a baking sheet with parchment paper.
Spoon 2 Tablespoons of the batter at a time onto parchment paper. Use the back of a wet spoon to smooth out batter, and create round tortilla circles about 4 inches wide and 1/8 inch think.
Bake for 10 minutes, then flip, and then bake an additional 5 minutes.
You can enjoy them as soft taco shells, or make hard shell tacos by gently folding them into the shape of taco shells and hanging them over the oven rack, and baking an additional 4 minutes, or until firm. **Keep a close eye on them to prevent burning.**
(Find the Pork Carnitas for Street Tacos in the cookbook. The recipe gives oven, slow-cooker and Instant Pot instructions. The soft-cooked pork is lightly seasoned and fried crispy, SO good!!)