Caribbean Tacos (veg, Gf) Recipe

Preparation Instructions

1. 1

   Prepare the Moroccan Slaw

   In a large bowl, combine shredded cabbage, grated carrot, red bell pepper, cilantro, lemon juice, cumin, salt, and black pepper. Toss well and set aside to marinate for at least 15 minutes.

2. 2

   Make the Pineapple Salsa

   In a separate bowl, mix the diced avocado, pineapple, honey or agave syrup, and a pinch of salt. Set aside.

3. 3

   Cook the Plantains

   Peel the sweet yellow plantains and slice them diagonally. Heat olive oil in a skillet over medium heat and fry the plantain slices until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

4. 4

   Assemble the Tacos

   Warm the corn tortillas in a dry skillet or microwave. Layer each tortilla with dried fruit pepperoni, a generous scoop of Moroccan slaw, and top with pineapple salsa.

5. 5

   Serve

   Serve the tacos with the sweet fried plantains on the side. Enjoy your Caribbean Tacos!