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Plantain Tortillas with Spicy Cabbage Slaw

Plantain Tortillas with Spicy Cabbage Slaw Recipe

Written by
February 12, 2015
Updated May 15, 2020
Category: Recipes

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!

Tortilla Ingredients

See website link for gorilla ingredients and instructions
Changes I made:

    • Lard for coconut oil
    • Chipotle for chili powder
    • Added Mexican oregano

Filling Ingredients

  • 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!

Slaw Ingredients

  • 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


Brenda is a nutritionist who believes in using whole foods and the philosophies of functional medicine to help clients reach optimal health. She has a background in psychology, pre-medicine, and chemistry, and she is currently completing a certification in Functional Diagnostic Nutrition. After seven years of working in Alzheimer’s Disease, neuroscience, and nutritional research, she left academia to utilize her acquired nutrition and research skills to help others.
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