Ingredients with Measurements:
- 1 cup of cauim (Brazilian fermented cassava drink)
- 2 ripe plantains
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- 1/2 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- A skillet or griddle
Step-by-step instructions:
1. Peel and slice the plantains into thin rounds.
2. In a bowl, mix the plantains with olive oil, cumin, smoked paprika, salt, and pepper.
3. Heat a skillet or griddle over medium-high heat.
4. Add the plantains to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
5. Warm the tortillas in the microwave or on the skillet.
6. To assemble the tacos, place a few plantain slices on each tortilla.
7. Top with sliced avocado and chopped cilantro.
8. Drizzle cauim over the tacos and squeeze lime juice on top.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 50g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
- Instead of cauim, you can use beer or any other fermented drink.
- If you don't have plantains, you can use regular bananas.
Variations:
- Add some grilled chicken or shrimp to the tacos for extra protein.
- Use different spices to season the plantains, such as chili powder or garlic powder.
- Top the tacos with some crumbled queso fresco or feta cheese.
Tips and tricks:
- Make sure the plantains are ripe but not too soft, or they will fall apart when cooking.
- You can also bake the plantains in the oven instead of frying them in a skillet.
- If you don't have corn tortillas, you can use flour tortillas or lettuce leaves.
Storage instructions:
Store any leftover plantains in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the plantains, place them in a skillet over medium heat for a few minutes until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, crumbled cheese
Pairings:
- Serve the tacos with a side of black beans and rice.
- Pair with a cold cauim or beer.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the plantains are sticking to the skillet, add a little more oil.
- If the plantains are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
- Make sure the plantains are cooked through before serving.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
Cauim is a traditional fermented drink from Brazil, made from cassava. Plantains are a staple in Latin American cuisine and are often used in savory dishes.
Flavor profiles:
The tacos have a sweet and savory flavor, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the tacos as a main dish for a casual dinner or as an appetizer for a party.
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Region: Mexican