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Paleo & AIP Plantain Taco Shells have only 3 nourishing ingredients — so they’re simple to make, delicious and better than corn! These tortillas are good for the body, gentle on the gut and beautiful for both Paleo and AIP diets.
This tortilla recipe is also Gluten-free, and Vegan, depending on the fat you choose.
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 they’re made with plantains, and plantains are awesome … And sometimes the foods allowed on restricted diets still happen to be the most awesome foods!
Jump to Recipe
Plantain taco shells were a big hit at a recent cookbook retreat I went on. I thought of my egg-free son and my Paleo kids, each with their own eating restrictions. And I came home to make them all a big taco feast. 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 cookbook authors, Tiffany Firestone.)
Ingredients in Plantain Taco Shells
Just 3 ingredients:
- plantains — These should be medium-ripe: so yellow with brown spots.
- nourishing fat — Coconut oil, avocado oil or lard (for non-vegan) are three options.
- water — Water is used to blend the batter.
- sea salt — This one’s optional.
Wow, so easy! 🙂
How to make Plantain Taco Shells and tortillas
- Peel and chop plantains.
- Add them to the blender with fat, water and optional salt. Purée on low speed until you have a smooth batter.
- Scoop onto parchment lined baking sheet. Use the back of a wet spoon to smooth into thin tortilla shaped disks.
- Bake 10 minutes, then flip, and bake 5 minutes more. (In the recipe below, I give some added details.)
Serve, filled with yummy AIP Mexican Ground Beef or other favorite fillings.
What are some tips for great plantain tortillas?
After baking the tortillas, you have the option of draping them over your oven rack to crisp them up and dry them a bit, to create crisper taco shells. If you choose this option, 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, fresh cilantro, wilted cabbage slaw, fresh lime juice etc.
Salsa when you’re AIP…
I know: with good seasoned meat, tortillas and fresh cilantro … the only thing you’re missing is salsa!
Now you can enjoy Nightshade-free Strawberry “Pico de Gallo” Salsa. This gorgeous treat goes perfectly on tacos, and you won’t miss the tomatoes.
Paleo & AIP Plantain Taco Shells (no corn; 3 ingredients!)
- 2 plantains medium ripe
- 4 Tablespoons oil lard, coconut oil, avocado oil etc.
- 4 Tablespoons water
- a few pinches sea salt
- Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Remove peel from plantain. Chop into small pieces.
- Blend all ingredients together in a high speed blender or food processor, for about 60 seconds. You may have to stop the blender a few times, scrape down the sides, and blend again. I find that a low speed works best.
- Spoon ¼ cup 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 5 inches wide and ⅛ inch think. This will make about 8 5" tortillas.
- Bake for 10 minutes, then flip, and then bake an additional 5 minutes. (The easiest way to flip them is: Remove the parchment paper with tortillas sticking to them, and set aside. Line baking sheet with second sheet of parchment. Flip the first piece upside down onto it, with tortillas sticking to it. Then just slowly peel the top layer of parchment off the tortillas. They'll now be upside down and ready to bake for the second time.)
- 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.**