Happy St. Patrick’s Day, everyone! I don’t typically dress up, but I wore some festive socks today.
Aren’t they so cute? My mom saw them and had to get them for me since they had a cat on them.
Now on to the food….
My husband and I have tacos for dinner fairly often. This week, I wanted to switch it up a little, so instead of a tortilla or salad bowl, I thought, why not have a plantain for the base. It was SO tasty and I will be making it this way more often.
FOR THE TACOS:
- 1 lb of lean ground beef
- I package of taco seasoning (I used 25% less sodium)
- 1 plantain
- 1-2 TBSP coconut oil (to fry plantain)
- Any taco toppings you want (I used shredded cheese, jalapeños, salsa, plain greek yogurt, cilantro, and homemade guacamole)
FOR THE GUACAMOLE:
- 1 large avocado
- 2 TBSP lime juice
- 1/2 tsp minced garlic (mine was in olive oil)
- Pinch of cilantro
- Salt and Pepper to taste
- Place ground beef into a skillet over a medium heat to brown (stirring occasionally)
- While beef is browning, scoop the avocado into a bowl and mash. Add in lime juice, garlic, cilantro, and salt and pepper. Mix thoroughly and place in the fridge until ready to serve.
- Next prepare the plantain. Using a sharp knife, slice the plantain until you can peel the skin off, then slice into chips. Add plantain to a skillet with 1 to 2 TBSP of coconut oil, medium/high heat, checking often.
- While still cooking plantain, add taco seasoning and 3/4 cup of water to ground beef. Stir and simmer until thickened.
- While beef is simmering, flip plantain and reduce heat to low. They are done when both sides are golden brown.
- Once beef and plantain are done it is time to assemble your bowl. Layer plantain on the bottom of a bowl and add about 1/4 cup of beef on top. Add salsa, cheese, plain greek yogurt, guacamole, and cilantro.
- Dig in!
This is my plantain from start to finish.
The finished product😊
My husband used the meat to make regular tacos, and I still had enough meat for leftovers the next day! I hope you enjoy as much as we did.