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Plantain Tacos with Fiery Green Sauce & peach salsa
- 2 garlic cloves
- 6 tomatillos
- 1 poblano pepper
- 1 lime
- small bunch parsley
- small bunch cilantro
- 1 peach
- 1 red Fresno chile
- 1 plantain
- 1 red onion
- small bunch curly kale
- siete tortillas or jicama tortillas
- 2 tbsp vegan sour cream
- 2 TBSP neutral oil like avo
Prep: Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem and chop the poblano pepper, I leave the seeds in for more fire. Halve and juice the lime. Roughly chop parsley & cilantro leaves and stems. Remove pit from the peach and dice. Trim, deseed (or leave seeds for fire), and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.
Blend the fiery green sauce: Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, chopped cilantro and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
Make the Peach Salsa: Add the remaining lime juice, diced peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the salsa. Taste, and add salt and pepper as necessary.
Crisp the plantains: Heat 1 TBSP neutral oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
Wrap the tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 TBSP vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
Divide the warm tortillas between plates/ or jicama tortillas. Add charred red onion and kale, crispy plantain, and peach salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!
