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Bright yellow late with two tortillas holding sliced plantains, black beans, pickled red onions and diced mango salsa with a side of sour cream on a blue patterned background with three orange peppers on the side.

Plantain Tacos

black beans, habanero, mango jicama salad

STARS

Prepare to design dinner. These colorful vegetarian tacos are everything you need to fashion your ideal meal. Fill soft flour tortillas with fried yellow plantains, cumin-seasoned black beans, habanero-pickled red onions, crunchy jicama, sweet mango, and sliced cucumber. Add smooth white crema on the side for a tangy finish to your flavorful masterpieces.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  20 minutes
Ingredients

Pickled Habanero Red Onions

  • 1 habanero, chopped
  • 1 red onion, sliced
  • 2 limes, juiced
  • 1 teaspoon salt

Tacos

  • Canola oil for frying. 
  • 2 plantains, sliced into ½ inch rounds
  • 8 6-inch flour tortillas
  • ½ cup sour cream

Black Beans

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Jicama Salad

  • 2 English cucumbers, diced
  • 1 cup jicama, diced
  • 1 mango, diced
Directions
1
Combine the pickle ingredients in a bowl and marinate for 24 hours. 
2
Heat 1 inch of canola oil in a skillet to 375°F. Add the plantains, working in batches, and fry until golden, flipping once. Transfer to a paper towel-lined plate to drain. 
3
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
4
Combine all of the jicama salad ingredients together in a large bowl
5
To serve, fill the tacos with black beans, fried plantains, jicama salad and top with pickles and sour cream.

Plantain Tacos

black beans, habanero, mango jicama salad

STARS

Prepare to design dinner. These colorful vegetarian tacos are everything you need to fashion your ideal meal. Fill soft flour tortillas with fried yellow plantains, cumin-seasoned black beans, habanero-pickled red onions, crunchy jicama, sweet mango, and sliced cucumber. Add smooth white crema on the side for a tangy finish to your flavorful masterpieces.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  24 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Pickled Habanero Red Onions

  • 1 habanero, chopped
  • 1 red onion, sliced
  • 2 limes, juiced
  • 1 teaspoon salt

Tacos

  • Canola oil for frying. 
  • 2 plantains, sliced into ½ inch rounds
  • 8 6-inch flour tortillas
  • ½ cup sour cream

Black Beans

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Jicama Salad

  • 2 English cucumbers, diced
  • 1 cup jicama, diced
  • 1 mango, diced

Directions

1
Combine the pickle ingredients in a bowl and marinate for 24 hours. 
2
Heat 1 inch of canola oil in a skillet to 375°F. Add the plantains, working in batches, and fry until golden, flipping once. Transfer to a paper towel-lined plate to drain. 
3
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
4
Combine all of the jicama salad ingredients together in a large bowl
5
To serve, fill the tacos with black beans, fried plantains, jicama salad and top with pickles and sour cream.