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Pollo Asado Tacos with Plantain Tortillas
So as my previous post explains, I am doing (Paleo) Whole 30 for a month, so I think it’s safe to say I’m long overdue for a food post. Plantain tortillas are absolutely incredible, two to three tacos should fill you right up! FYI technically, these aren’t technically Whole 30 friendly, but are 100% Paleo. The reason why I say they are technically not Whole 30 approved, is because in this guide of Whole 30, they don’t really want you to make copycat recipes: so technically no paleo-friendly dupes. However, we didn’t realize that these plantain tortillas are in fact, a dupe. Anyways, call it what you want but these are so delicious!
Have any of you tried plantain? It’s just a very starchy banana basically. The tortilla is a bit sweeter than your average corn tortilla, but it’s super delicious and the texture is near perfect. The tortillas are slightly sweet because of the plantain, but very malleable like a normal corn tortilla. Let me know what you guys think of this recipe! More on the way.
- 2 chicken breasts
- 2 green plantains
- 1 c of fresh pineapple diced
- 1 avocado
- 1 tomato
- 2 limes, 1 juiced
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- salt and pepper
To begin, we need to season the chicken: take 1/2 tsp cayenne, and other seasonings and mix together, then coat chicken breasts and place in a large zip-lock bag. Add half the lime juice, and let marinate for 2-4 hours, but if possible, overnight is even better. Once done marinating, grill the chicken over medium heat.
Cut plantains into 4 pieces. Keep the skin on and boil for 20-30 mins or until the plantains are completely soft, and the skin can be easily removed.
Note: It’s very important that the plantains are very green. Yellow, ripe plantains will not do. The reason is we need the plantains to be firm, otherwise they will be too soft and the consistency of the “dough” will be way too runny and essentially unusable.
Next add plantains and a healthy pinch of salt (like 1/2-1 tsp salt) to a food processor and blend until smooth and a dough forms.
Divide into 6 balls, and flatten into tortillas. For this step, I highly recommend you use a tortilla press. The reason is because you want the tortillas to be very thin and even, otherwise they won’t cook correctly. If you aren’t in the tortilla press buying business these days, try to place the balls in between two pieces of parchment paper, and flatten manually, your best bet would be using a flat plate, or maybe two cutting boards on top of one another.
Then, place on a flat top griddle or non-stick pan over medium heat, and cook the plantain tortillas until they are browned, and cooked through. This should take approximately two to three mins per side, but this will vary depending on thickness.
Dice avocado and tomato, and mix with the rest of the lime juice, and add salt and preferably crushed pepper to taste. Finally, add the remaining cayenne pepper to the pineapple and warm in a cast iron skillet or pan for a couple of minutes. Portion out and enjoy!
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Quick & Easy Crunchy Air Fried Broccoli Crisps
I’ve heard about how amazing those little broccoli crisps at Trader Joe’s, but I refuse to buy something I can easily make…so voila. Here’s a quick and easy recipe for some Quick & Easy Crunchy Air Fried Broccoli Crisps. This recipe is actually super simple. and can be done in a normal oven, but will take much longer. Take a look at my Sour Cream and Onion Kale Chips Recipe for some tips on how to dehydrate veggies in the oven.
But Why Use an Air Fryer?
Air fryers are awesome. they are not fryers however. First of all, if you are wondering, an airfryer is basically a mini convection oven: A convection oven heats like a normal oven, but circulates air by way of a fan. this circulation of air keeps the humidity low, and in turn, will give you a crisper “fried” like exterior on certain items. Plus, it cooks your meals quickly, which I’m all about on weeknights.
I know if you’re keto, you may prefer to deep fry thinks, which is fine, but frying is definitely more caloric and I am trying to keep my calories as low as possible. Plus, if you’re also a Bariatric patient like me, you may be a little sensitive to fats.
The Air fryer, if used at a lower temp, can also replicate a dehydrator, and if used in between, give you a bit of the best of both worlds. Okay, enough about Air Fryers, hope you enjoy the recipe!
- 2 Crowns of Broccoli
- 2 tbsp of olive oil; enough to coat lightly
- I honestly used closer to 1 tbsp
- 2 Tbsp of Tajin
- Tajin is a blend of Mexican chilies & lime
Not super keen on lime? Try changing it up these seasonings. I promise you, they will all be delicious.
As for the Steps…..
Cut the broccoli florets into bite size pieces.
Coat in oil and then spices.
Set air fryer to 200 degrees for 30-35 mins.
Let cool for 20-30 mins (or don’t), and enjoy! Do you have any other seasoning
suggestions or requests? Let me know in the comments!
Just A Quick Note:
As with all dehydrated veggies, this isn’t going to yield a ton of crisps. You may want to double or even triple this recipe if you’d like to have a decent amount saved! Just a thought.