Plantain Tacos with Spicy Mayo and Roasted Garlic Kebab Pieces By Nature Foods
40 Minutes
2 Persons
Plantain Tacos:
2 plantain
6 tbsp olive oil
1/2 tsp salt
Spicy Mayo:
6 tbsp vegan mayonnaise
2 tbsp tomato ketchup
1 tsp chilli flakes
1/2 smoked paprika powder
1 tbsp mustard
2 tbsp soy sauce
1 clove of garlic, minced
1 tsp pepper
1/2 tsp salt
1/2 lime, juice
Garlic Kebab:
3 tbsp plant-based butter
1/2 large onion, diced
6 chilies, diced
1 handful curly parsley, diced
1 bulb garlic, roasted
175g Vivera Greek Style Kebab
What to do
1. Preheat oven to 180°C/350°F
2. Roughly chop the plantain and add to a food processor with olive oil and salt. Process until you have a smooth consistency with no lumps.
3. Using a heaped tablespoon of the mixture, place on a baking sheet and shape into a circular taco.
4. Place in the oven for 10-12 minutes.
5. Remove from the oven and allow to sit for 5 – 10 minutes, allowing the taco to harden.
Spicy Mayo
In a bowl add vegan mayonnaise, tomato ketchup, your minced garlic, chili flakes, smoked paprika, mustard, soy sauce, black pepper, salt and lime juice.
Combine until you have an even consistency.
Garlic Kebab:
1. Preheat oven to 180°C/350°F
2. Cut the ends of the garlic bulb to expose the garlic, cover with olive oil and wrap in foil before placing in the oven for 20 minutes.
3. Add plant-based butter to a skillet on medium heat and allow to melt.
4. Add the diced onion and allow to soften for 2-3 minutes.
5. Remove garlic from the oven and squeeze the garlic out of the cloves. It should look like a paste.
6. Add your garlic to the skillet along with diced chilies and parsley. Then allow to simmer for another 2-3 minutes.
7. Add the Greek Style Kebab pieces and cook for a further 5 minutes. Then remove from the heat.
8. Assemble your tacos with a tablespoon of spicy Mayo and even portions of kebab pieces. Garnish with mild red peppers or spring onions.
Bon appetit!
