from: Jamey W. Bennett
to: Daniel Larkin
date: Mon, Apr 6, 2015 at 4:53 PM
I know I already texted you a little bit about this, but I’ve gotta get into more details, because it was so good. Those grilled plantain vegan tacos I made this afternoon were absolutely stellar. It literally only took me like 15 minutes from start to finish to make this, but I had a lot of stuff prepped from either the freezer or frozen meals.
The tacos were assembled with the following ingredients, from bottom up:
- Corn tortillas
- Grilled plantain pieces
- Grilled cherry tomatoes
- Spicy passion fruit-mango slaw
- Pieces of fresh avocado
- Sauteed onions
- Sriracha to taste
It was really the perfect marriage of sweet, savory, and spicy. Amazing. There is really not much to say about this one. I got the tortillas at Trader Joe’s. They got sprayed down with a coconut oil spray and thrown on my grill. The plantains were pre-cooked in palm oil, got it from the freezer section of the grocer, but that may be a south Florida thing. You might have to go fresh. Anyway, I sprayed these down with coconut oil while still frozen and generously sprinkled faijita seasonings on all sides. They went directly on the grill, and only needed maybe 7 minutes.
Put the cherry tomatoes on a skewer, sprayed them lightly with coconut oil. Grilled. The slaw is trickier. I made it the other night and can’t really tell you what I did, except the following ingredients got involved at some point: cabbage, jalapeno, red wine vinegar, adobo seasoning, fire sauce from Jake’s Sandwich Board in Philly, mango-passion fruit puree, and pear-passion fruit juice. Beyond that, I couldn’t say. You’re on your own.
The rest of the ingredients are self-explanatory. I will make these again. Beautiful little f***ers.