Plantain taco shells
PLANTACOS plantain taco shells inspired by tostones and patacons. Gluten free, crispy and delicious twice-fried green plantains piled high with all your favorite toppings.
I first tried tostones as a teen growing up in Queens. Our local Chinese restaurant, Kam’s Kirchen on Linden Boulevard, began serving them in the 80’s or early 90’s and once I tried them I couldn’t get enough. I know it sounds odd that the neighborhood Chinese restaurant would serve a South American/Caribean treat but that’s Queens for you.
PLANTACOS STEP BY STEP VIDEO
Tostones have become a favorite snack in my Georgia home as well. I make them for my husband and kids and they can’t get enough of this crunchy snack. I thought to myself one day “these would make an amazing taco shell” and with a little experimentation I came up with this technique. Here’s how you make it.
You’re going to need a taco rack
Grab some of these TACO RACKS from AMAZON These are going to help you form a taco shell that will keep it’s shape while frying. This is an affiliate link. I get a cut of the sale but it doesn’t cost you any extra. That’s what I call a WIN/WIN!
START WITH GREEN PLANTAINS
Peel and slice starchy green plantains (not ripe, sweet yellow plantains) into two and a half inch pieces.
FRY THE PLANTAINS
Deep fry the plantains in neutral flavored oil like canola or vegetable oil. Heat the oil to 320 degrees and fry the plantains for 5-7 minutes, until the plantains are softened but not crispy. Fry the plantains in batches of 3 or 4 so they won’t get cold before you shape them.
SMASH THE PLANTAINS
Put a piece of plantain between two pieces of parchment paper. Use a cast iron skillet or some other flat heavy thing to flatten the plantains. Do this while the plantains are warm, it’s easier to shape them while they are still warm.
FORM THE TACO SHELLS
This is where the rack comes in.
Place the still warm smashed plantain into the taco rack and let it cool completely. I leave the parchment paper on the plantains to make sure nothing sticks.
FRY THE PLANTAINS AGAIN
Crank the heat on the oil up to 375 degrees and fry the plantain taco shells for 2-3 minutes, until they get golden brown and crispy.
FILL THE PLANTAIN TACO SHELL AND SERVE
Use the plantain taco shell the same way you would use any crunchy taco shell. We filled ours with shredded chicken, avocado, pickled jalapenos, fresh tomatoes, fresh white onions, pickled red onions and cilantro. I couldn’t make enough of these, my family LOVED them. “best thing you ever made” somebody said. Who am I to argue.