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Plantain Jerk Tacos With Avocado Crema

Plantain Jerk Tacos With Avocado Crema

Course Main Course
Cuisine American, Caribbean
Servings 2

Ingredients
  

  • 2-3 Plantains sliced
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • For the Sauce
  • 6-8 cloves Garlic minced
  • 3-4 Scallions chopped
  • 1 thumb-sized piece Ginger minced
  • 1 Habanero Pepper minced (optional)
  • 1-2 t Dried Thyme
  • 2-3 t Allspice
  • 1 t Ground Cinnamon
  • 1 t Ground Ginger
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Ground Nutmeg
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 1 t Ground Cloves
  • 1 T Tomato Paste
  • 1 T Miso Paste
  • 1 T Maple Syrup
  • 1 T Red Wine Vinegar
  • 3 ⁄4 cup Water OR Vegetable Stock
  • 1 T Arrowroot Powder + 1 T Water Salt & Pepper to taste
  • *you can swap the spices for a jerk seasoning mix if you prefer
  • For the Avocado Crema
  • 2 Avocados
  • 1 bunch Cilantro
  • 1 Lime juiced
  • Salt & Pepper to taste
  • For Serving
  • 2 cans sauted black beans
  • Chopped cilantro

Instructions
 

  • Rinse and chop the produce accordingly.
  • Bring a skillet to medium-heat. Once hot, sauté scallions, ginger, pepper, and garlic.
  • Cook until fragrant, and scallion is more translucent, 3-5 minutes.
  • Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice. Cook until fragrant, 1 minute.
  • Add the water, tomato paste, maple syrup, and miso paste. Bring to a simmer and cook until thickened.
  • Make your arrowroot slurry and add it to your sauce.
  • Make the avocado crema. Combine all ingredients in a blender and pulse until smooth.
  • Fry the plantains. Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat. Cook for 2-3 minutes per side, or until browned. Then, flip and repeat.
  • Add half of the sauce to the plantains, and toss to combine in the skillet.
  • Build your tacos. Add your black beans, plantains, top with your avocado crema. Enjoy!