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plantain cake ‘tostada’ bites

July 9, 2013 by predominantlypaleo 7 Comments

 

as they say, you can take the girl outta texas…. and tex-mex really is something that cannot be leached from my bones. so here are some tasty little bites that will satisfy a tex-mex craving without adding unnecessary grain or dairy.

taco meat:

  • 1 pound organic grass fed ground beef
  • 1 onion diced
  • 3/4 pouch taco seasoning –  i used this frontera texas taco skillet sauce

plantain cakes:

  • 3 plantains
  • olive oil (or coconut oil)
  • salt 
  • pepper
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 pouch taco seasoning
for taco meat:
  1. brown meat and diced onion then add 3/4 pouch taco seasoning and set aside
for plantain cakes:
  1. place plantains (without peeling) in a pot of water
  2. bring to a boil and watch for the skins to split and plantains to soften
  3. once soft, remove from heat, drain water, peel, and mash in a bowl
  4. add coconut flour, combine well, then add tapioca flour
  5. season with salt and pepper to taste and add remaining taco seasoning
  6. combine all ingredients until a dough is formed
  7. heat olive oil on low-medium heat
  8. take enough of the plantain dough to make a 2″ ball then flatten – use additional flour or parchment paper if needed to keep from sticking
  9. take flattened cakes and fry in olive oil (or coconut oil) until browned on each side
  10. to assemble ‘tostada’, take one plantain cake and top with browned beef, guacamole, cilantro, or any other desired garnish

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Filed Under: dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, yeast free

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Comments

  1. KC says

    November 1, 2015 at 9:07 pm

    Are you using the ripe plaintains or the green ones??

    Reply
    • predominantlypaleo says

      November 2, 2015 at 12:27 am

      I think I used ripe ones for this recipe!

      Reply

Trackbacks

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About

Jennifer 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.

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