Tacos Plantain by @niangcook

55 min
Medium

4 servings

🍌

2

Yellow Plantain

🌾

55 g

Millet Or Wheat Flour

🍗

450 g

Boneless Chicken Thighs

🧂

5 g

Salt

🌶️

Pepper

🟤

0.5 g

Nutmeg

🌶️

2.5 g

Smoked Paprika

🧄

1.5 g

Garlic Powder

🟡

5 g

Mustard

🧅

150 g

Onion

🟡

2 g

Turmeric

🍅

150 g

Cherry Tomatoes

🥑

200 g

Avocado

🧅

30 g

Spring Onion

🌿

Coriander

🥒

150 g

Cucumber

🍋

1

Lemon

🍯

15 ml

Honey

🌶️

Chili Pepper

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/13

    Peel the 2 yellow plantains and place them in the large pot. Cover with water and boil until very soft, about 20 to 25 minutes.

    yellow plantain
    🔪chef's knife
    🍲large pot

  2. Step 2/13

    Trim and slice the 3 boneless chicken thighs into bite-size strips. Season the chicken with half the salt, half the black pepper, smoked paprika, ground nutmeg, and garlic powder.

    boneless chicken thigh
    salt
    black pepper
    smoked paprika
    ground nutmeg
    garlic powder
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/13

    Finely slice the onion. Heat half the olive oil in the frying pan over medium-high heat.

    onion
    olive oil
    🔪chef's knife
    🪵cutting board
    🍳frying pan

  4. Step 4/13

    Add the seasoned chicken to the hot frying pan and sear until browned, about 5 minutes. Turn the chicken with tongs so it cooks evenly.

    boneless chicken thigh
    🍳frying pan
    🥢tongs

  5. Step 5/13

    Add the sliced onion and Dijon mustard to the browned chicken. Cook over high heat for 10 minutes, stirring until the onion is soft and caramelized and the chicken is cooked through.

    onion
    Dijon mustard
    boneless chicken thigh
    🍳frying pan
    🍴spatula

  6. Step 6/13

    Drain the cooked yellow plantains thoroughly. Mash them in a mixing bowl until smooth.

    yellow plantain
    🥣colander
    🥣mixing bowl
    🥔potato masher

  7. Step 7/13

    Season the mashed plantains with turmeric and the remaining salt and black pepper. Mix until the spices are evenly incorporated.

    yellow plantain
    turmeric
    salt
    black pepper
    🥣mixing bowl
    🍴spatula

  8. Step 8/13

    Add the millet flour to the plantain mash gradually, starting with 6 tablespoons. Mix until a soft, workable dough forms; add up to 2 more tablespoons if the dough remains too sticky.

    millet flour
    yellow plantain
    🥣mixing bowl
    🍴spatula
    🥄measuring spoons

  9. Step 9/13

    Divide the plantain dough into 4 equal balls. Flatten each ball on a clean work surface into a small taco-shaped round.

    yellow plantain
    millet flour
    🪵cutting board

  10. Step 10/13

    Heat the dry frying pan over medium heat. Cook each plantain taco shell for 3 to 4 minutes per side until lightly browned and set.

    yellow plantain
    🍳frying pan
    🍴spatula

  11. Step 11/13

    Halve the cherry tomatoes and dice the avocado, cucumber, spring onion, fresh cilantro, and fresh chili pepper. Combine them in the second mixing bowl.

    cherry tomato
    avocado
    cucumber
    spring onion
    fresh cilantro
    fresh chili pepper
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  12. Step 12/13

    Juice the lemon over the fresh vegetable mixture. Add honey, the remaining olive oil, and a pinch of salt and black pepper, then toss to make the salsa.

    lemon
    honey
    olive oil
    salt
    black pepper
    cherry tomato
    avocado
    cucumber
    spring onion
    fresh cilantro
    fresh chili pepper
    🍋citrus juicer
    🥣mixing bowl
    spoon

  13. Step 13/13

    Fill each warm plantain taco shell with caramelized chicken. Top with the fresh avocado and cherry tomato salsa, then serve immediately.

    yellow plantain
    boneless chicken thigh
    cherry tomato
    avocado
    cucumber
    spring onion
    fresh cilantro
    fresh chili pepper
    spoon

Composition

Ingredients

Types

Fruit, Seasoning, Vegetables, Aromatics, Citrus, Sweetener, Oil

Ingredients

Yellow plantain, Millet or wheat flour, Boneless chicken thighs, Salt, Pepper, Nutmeg, Smoked paprika, Garlic powder, Mustard, Onion, Turmeric, Cherry tomatoes, Avocado, Spring onion, Coriander, Cucumber, Lemon, Honey, Chili pepper, Olive oil

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

470 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 53g, Fat: 16g, Fiber: 7g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 1050mg, Iron: 3.2mg, Magnesium: 65mg, Sodium: 480mg

Vitamins

Vitamin C: 32mg, Vitamin A: 105µg, Vitamin B6: 0.8mg, Vitamin K: 22µg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, potato masher, mixing bowl, measuring spoons, frying pan, spatula, tongs, citrus juicer

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Handheld, Taco

Occasions

Lunch, Dinner, Family meal, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

African-inspired, Fusion, West African

Geographic

to inform

Various

Aspect

Texture

Tender, Soft, Juicy, Creamy, Crisp, Chewy

Flavors

Sweet, Smoky, Spicy, Savory, Tangy, Herbal, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave chicken filling out longer than 2 hours), fridge : 3 days (Store chicken, salsa, and plantain shells separately,Use airtight containers,Reheat chicken and taco shells before serving), freezer : 60 days (Freeze cooked plantain taco shells and chicken separately,Do not freeze fresh avocado salsa,Wrap taco shells tightly and use freezer-safe containers)