Whole30 Plantain Tortillas
I am kicking off the New Year with a whole30! It has been a long time since my last one and over time my diet has strayed further from what I really desire it to be on the regular! Once I start eating certain foods and consuming more sugar it becomes difficult to cut back. So I am excited for this reset, and to remind my body how great It feels when eating clean and sugar free!
One of our favorite whole30 dinners are tacos with these plantain tortillas! They have become our go to tortilla, even when we aren’t on a whole30. We typically fill our tacos with wild caught salmon, but last night we ate these with a delicious whole30 pulled pork. I will be sharing the full recipe soon!
These plantain tortillas are super simple and fairly easy to throw together! Only four ingredients needed! When you are picking your plantains you want to look for ones that are still green and a medium size. You can also put the plantains in the refrigerator to keep them from becoming ripe. The softer and more yellow they are, the sweeter their taste is. It will also change the consistency of the tortilla and may not require as much oil when mixing.
When combining the ingredients in the blender you may need to use the blender wand to help push the ingredients through the blade to help get a smooth consistency. The mixture should be thick, like hummus. Based on the size and ripeness of your plantains you can always add a bit more oil or water to get the right texture.
Once you have the right consistency you will drop spoonfuls of the mixture onto two parchment lined baking sheets, six on each. Make sure to space them evenly so you have enough room to spread them out.
Using the backside of a spoon gently spread the tortilla batter into round tortillas, making sure they are even is size and thickness. You can find all the details below to make these for your next whole30 taco night!
3 medium green plantains, peeled and sliced into 1” pieces
1/4 cup avocado oil or evoo
pinch sea salt
water or extra oil, if needed
Preheat your oven to 400 degrees. Line two baking sheets with parchment paper. In a high speed blender combine the egg, oil, plantains and salt. Blend on high, using your blender wand to help mix the ingredients together. If the mixture is too thick to get a smooth texture add a little water or extra oil, just make sure to add small amounts as a time. You want the consistency to remain thick, similar to hummus. Once smooth, use the backside of a spoon to spread the batter onto the parchment lined baking sheets. You will make 6 tortillas on each sheet. Bake at 400 for 18 to 20 minutes, rotating the baking sheets halfway through.