I don’t think any city loves their tacos as much as Austin, TX does, and by those standards, I am DEFINITELY an Austinite!
Unfortunately, when I discovered a corn cross-reactivity with gluten, tacos became bowls and sort of lost their magic. While trying to figure out how to start incorporating plantains into my diet, I accidentally discovered this little gem of a recipe.
The beauty of these tortillas is that the majority of the starch in them is colon-friendly resistant starch from green plantains. (Cooking green plantains increases the resistant starch content). Resistant starch is important because it feeds colonic bacteria, has shown protective properties against colon cancer, and has shown to be helpful in controlling blood sugar, especially in those with Type 2 Diabetes! (We’ll be posting on resistant starch soon)!
Anyway, the flavor was amazing; not too sweet and a nice complement to the spiciness of the slaw. All of my Tex-Mex nights will now include plantains! Please click on the picture for the full recipe, and DO comment if any of y’all try these!
See website link for gorilla ingredients and instructions
Changes I made:
- Lard for coconut oil
- Chipotle for chili powder
- Added Mexican oregano
- Use any meat you’d like with Mexican spices like cumin, coriander, chipotle powder! I used chicken for this recipe, but sweet and spicy pulled pork would probably be amazing with the plantain flavor!
- 1/2 head organic purple cabbage, shredded
- 1 cup organic cilantro, diced
- 1/2 jar organic Aji Amarillo Chili Paste
- 1/2 jar organic pickled jalapeños (depending on your spice level)
- 1/8th cup Bragg’s organic apple cider vinegar
- 2 Tbs organic coconut nectar (depending on sweetness level)
- 1 Tbs organic cumin
- Combine sauce ingredients and pour over cabbage and cilantro mixture