Like all my other recipes, I had this idea that seemed really good in my head so I had to test this plantain chicken taco out. The plantains are peeled, chopped, and fried until soft and slightly crispy. Then combined with a juicy ground chicken sauce in a taco. I used hard shell tacos which come with taco sauce, but regular soft tortillas would also work. Simply heat them up in the microwave or toast them in a hot skillet. These plantain chicken tacos are simply heavenly!
Fried Plantain Chicken Tacos
Ground chicken is extra squishy and soft, unlike beef and lamb which have more structure. You could fry chicken breast instead but I think the ground chicken is juicier. The sauce retained by the ground chicken seeps into the fried plantain and makes it very tasty. For this recipe, I chose to keep it simple and used these main toppings- plain yogurt, tomatoes, green onions, avocadoes, and tomatoes. The avocados weren’t too ripe and it made it easier to work with. The riper the avocado, the more squishy and messy it gets.
I used 3 plantains which were sliced first, then cut into quarters. So it ends up looking like chunky cubes, pictured above.
Fried Plantain Chicken Tacos
- 450g/0.5kg/1lb ground chicken
- 4 tablespoons virgin oil
- 1 onion, chopped
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon basil/parsley/rosemary/Italian seasoning
- 1 tablespoon chili powder
- 1 tablespoon raw lemon juice
- 1 tablespoon soy sauce
- 2 garlic cloves, finely chopped
- 1 cup tomato sauce
- 1 scotch bonnet pepper, halved
- 2-3 ripe plantains
- 10+ Taco shells/tortillas
- Green onions
- Chopped avocados
- Chopped tomatoes
- Greek yogurt
- Season ground chicken with garlic powder, salt, basil (or other fresh herbs), chili powder/cayenne pepper, soy sauce, and lemon juice.
- Place oil in a non-stick saucepan and fry chopped onions and garlic together until browned.
- After 5 minutes, add in ground chicken.
- Ground chicken feels very squishy so do your best to separate the blob into chunks with your ladle.
- After 10 minutes, add scotch bonnet and tomato sauce. Let simmer uncovered for 30 minutes then it’s ready.
- You can remove the scotch bonnet pepper after this stage if you’d like, but it is already soft and adds flavor.
- Peel plantain and cut into small, even cubes. Fry as many as you can without them touching.
- Fry for about 8-9 minutes on one side and try to turn as many of the cubes as possible. Because the plantain is tiny, once you flip the pieces you just need to fry it for another minute or two and it's ready. Drain on paper towels. They might stick together but that's ok because after it cools down you can break them into pieces with your hands.
- Get taco shells/tortillas, add layers of yogurt, green onions, tomatoes, avocadoes, cooked chicken, and fried plantain. Serve immediately.
- Feel free to substitute green onions with regular yellow or red onions.