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.