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Pollo Asado Tacos with Plantain Tortillas

Pollo Asado Tacos with Plantain Tortillas

Pollo Asado Tacos with Plantain Tortillas | Fat to Fit ChickPollo 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.

Paleo Gluten Free Tortillas with Plantain | Fat to Fit ChickNote:  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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