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:
- brown meat and diced onion then add 3/4 pouch taco seasoning and set aside
for plantain cakes:
- place plantains (without peeling) in a pot of water
- bring to a boil and watch for the skins to split and plantains to soften
- once soft, remove from heat, drain water, peel, and mash in a bowl
- add coconut flour, combine well, then add tapioca flour
- season with salt and pepper to taste and add remaining taco seasoning
- combine all ingredients until a dough is formed
- heat olive oil on low-medium heat
- 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
- take flattened cakes and fry in olive oil (or coconut oil) until browned on each side
- to assemble ‘tostada’, take one plantain cake and top with browned beef, guacamole, cilantro, or any other desired garnish
Are you using the ripe plaintains or the green ones??
I think I used ripe ones for this recipe!