recipes

Sweet Fried Plantain Tacos with Pink Lady® Apple Cilantro Slaw

Sweet crispy edged fried plantains with savory black beans nestled in warm corn tortillas. Topped with crisp Pink Lady® Apple marinated in a cilantro infused red cabbage slaw for the perfect crunch. One huge dollop of our tangy cool avocado cream to send this simple assembled taco to the streets. This taco takes your go to weekend farmers market stand, late night food truck and your cousin’s famous homemade taco to battle. Throw some grilled chicken or spicy marinated white fish inside for even more drool worthiness! Or throw all ingredients into a bowl and top with some cheesy goodness for the best burrito bowl in town! Gluten Free. Vegetarian. Vegan.

DESIGNED FOR 6 SERVINGS, 12 TACOS
Pink Lady® Apple Slaw:
  • 1 pink lady® apple, sliced thinly
  • 3 cups red cabbage, sliced thinly
  • 1 handful cilantro leaves, chopped
  • 2 limes, juiced
  • 2 tbsp coconut nectar syrup or agave syrup
  • 2 tbsp apple cider vinegar
  • sea salt to taste

Mix cabbage, cilantro and apple slices with liquids. Completely toss and sea salt to taste. Put into glass jars and place in fridge overnight for best result. Or allow to marinate for 1-2 hours.

Avocado Cream:
  • 1 large avocado, pit removed
  • ¼ cup cilantro leaves
  • 1 tbsp lime 2 tbsp coconut vinegar
  • 2 tsp ground garlic lemon pepper
  • sea salt to taste

Spoon avocado into blender or food processor. Pulse with all ingredients until creamy consistency. Refrigerate until used.

Taco:
  • 12 fresh corn tortillas
  • 1 can black beans, rinsed and drained
  • 4 ripe plantains (cut, boiled and fried in coconut oil)
  • 1 cup cilantro leaves
  • 1 stalk green onions, chopped
  • 4 limes, wedged for tacos

Recipe & Photography done by Megan Ameral

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