Want a reason to have breakfast for tacos? This is one of the many reasons and quite possibly one option you never had. This plantain breakfast taco recipe is easy to make and comes together in no time. I know I say this all the time but my recipes are meant to come together with ease. I may use the same ingredient for most of my recipes but I always get creative with the process.
Picking the right plantains is a major part of putting this recipe together. Just like bananas, anything other than yellow to slight yellow brown is a no go. With plantains, you can even go as far as brownish black. It may look spoiled but trust me that is the best stage for frying and consumption.
The rest is just scrambling some eggs, making a quick smashed guacamole and pickled onions.
Plantain Breakfast Tacos
Breakfast tacos with fried plantains and scrambled eggs
- 1 plantain (ripe)
- ½ red onion (sliced)
- 1 avocado
- 2-3 eggs
- 2 tbsp shredded cheese (cheddar or cheddar jack)
- 2 tbsp red wine vinegar
- 1 tbsp grenadine
- 4 soft taco tortillas
- salt and pepper (to taste)
- canola oil for frying
Add about ¼ inch of canola oil in a small frying pan and heat to 350°over medium to medium high heat. While the oil heats up peel and slice the plantains at an angle/diagonally. Fry the plantains for about 9 minutes or until golden brown flipping halfway. Set aside when done
While the plantains fry, make the guacamole and pickle the onions. Halve the avocado, remove the pit, dice and scoop out the avocado into a bowl. Season with salt and pepper and mash leaving little chunks in. In another small bowl, add the sliced onions, red wine vinegar and grenadine. Let it sit for at least 5 minutes.
Crack the eggs into, add the shredded cheese, season with salt & pepper and stir. Heat a small skillet and cook/scramble until set.
Heat the tortillas in the microwave for 10 seconds and start to build your tacos. Layer some guacamole, top with some fried plantains, scrambled eggs and picked onions. Option to top with jalapeno slices.
