As my family has gone more and more grain free we’ve been eating more recipes like Grain-Free Bibimbap, Grain-Free Tortillas, Focaccia Flax Bread, and Grain-Free Sushi. Now I’m thrilled to have these Paleo Taco Shells from Jennifer at Predominantly Paleo to add to our list. You’ll never guess the ingredient she uses to make them. I sure wouldn’t have! Are you going grain-free, or at least reducing grains in your diet? Or maybe you’re on a corn-free diet? Then this post is for you.}
Ever notice those big giant freaky looking banana-like creatures in the produce section?
Yes! The plantains!
Plantains always seemed a little mysterious.
Do you eat them while green?
Are they supposed to be so black like that, if they aren’t green?
What is considered ripe?
And so on.
As it turns out, plantains are quite versatile and can wear many hats in the kitchen.
Plantains traditionally can be steamed, fried into chips, or mashed up for baby food, just like other bananas. What makes them different is that the green ones are much starchier, and much less sweet, so they often resemble the flavor of potatoes when cooked at this stage.
Once ripened, plantains can become VERY dark, much darker in fact that smaller bananas we peel and eat.
Once blackened, they become much sweeter, though not as sweet as their little counterparts.
When giving up grain, certain foods become MUCH trickier in trying to create, like TACOS! To our benefit, plantains have a perfect starchy disposition while naturally being void of inflammatory grains like corn. Score! This plantain taco shell takes a little finessing but makes an incredible substitute for those avoiding particular grains and those with dietary sensitivities alike.
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These taco shells are just fabulous and work with so many special diets.
They are dairy free, corn free, egg free, and even AIP.
Paleo Taco Shells
Makes 6-8 shells
3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
1/2 cup avocado oil
1 teaspoon freshly ground garlic sea salt (more if desired)
1/2 teaspoon onion powder
Optional: 1 teaspoon (or more) hot sauce (like Cholula)
Optional: 1/2 lime squeezed
1. Preheat oven to 300 (if your oven runs hot, you might need to lower just slightly)
2. Combine all ingredients in blender until they are pureed. If using green plantains you will need a more heavy-duty blender or processor for this.)
3. On a parchment lined baking sheet space out sizable scoops of the puree (you can use an ice cream scoop)
4. Using the back of a spoon (or an oiled hand) spread out each scoop into a flat circle; mine were each out the size of my hand spread out (flat)
5. Bake for about 25 minutes or until the “tortilla” becomes solid yet flexible
6. Remove baking sheet from oven and wait a minute for “tortillas” to slightly cool
7. Next “hang” each tortilla by folding it over the baking rack directly (see photo below)
8. Bake like this for another 20-30 minutes or until golden brown and crispy (center might be slightly more chewy depending on thickness and cooking time)
9. Remove from oven and prop them open while they cool slightly. If they cool closed, they are harder to fill with taco fixins
Alternatively, you can also use this taco oven rack!
Wanna give it a shot?
Jennifer of Predominantly Paleo is a wife and mother of 3 in pursuit of better health for her family. After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes. Connect with her on Facebook, Pinterest, Instagram, and Twitter.