Look for plantains that are just beginning to turn black.
1 pound ground round
2 garlic cloves, minced
1 diced green bell pepper
1 plantain, peeled and diced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup pimiento-stuffed olives, chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
8 (6-inch) corn tortillas
2 cups chopped romaine lettuce
How to Make It
Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add garlic, bell pepper, and plantain; cook for 3 minutes. Add tomatoes and next 4 ingredients (tomatoes through black pepper); cook 5 minutes, stirring occasionally.
Heat the tortillas according to package directions. Spoon 1/2 cup meat mixture onto each tortilla; top each with 1/4 cup lettuce, and roll up.
This was really good! It was very similar to a normal taco. The plantain didn't do much for flavor, but the potato texture of it was a nice addition. Also, the green olives are what really make the flavor unique!
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