Plantain Tacos with Crunchy Chile Lime Crickets and Pepitas
This #tastytuesday today we are giving you a fresh take on a taco tuesday with these simple and yummy plantain tacos with crunchy chile-lime crickets and pepitas.
- 2 very ripe plantains (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 6 to 8 scallions (white and light green parts only), thinly sliced
- 1 jalapeño chili, finely chopped (seeded if desired), or to taste
- 1/4 teaspoon kosher or sea salt or to taste
- 1/2 cup coarsely chopped walnuts
- 1/2 cup Don Bugito chile-lime crickets + pumpkin seeds (pepitas)
- 1 1/2 cups refried beans, homemade or store-bought
- 10 corn tortillas warmed
Quick Salsa Verde (makes about 2 cups)
- 2 pounds tomatillos, husks removed and thoroughly rinsed
- 2 jalapeño or serrano chilies
- 2 garlic cloves
- 1/2 cup coarsely chopped fresh cilantro leaves and upper part of stems
- 1/4 cup coarsely chopped white onion
- 3/4 teaspoon kosher or sea salt or to taste
For the salsa
- Combine the tomatillos, chilies, and garlic in a medium saucepan, cover generously with water, and bring to a simmer over medium heat. Cook for 10 to 12 minutes, until the tomatillos go from pale to olive green and are thoroughly tender but not falling apart. Drain.
- Transfer the tomatillos and garlic to a blender. Remove the stems of the chilies and set 1 chili aside. Add the other to the blender, along with the cilantro, onion, and salt, and puree until smooth. Taste for salt and adjust if desired. If you want more heat, add some or all of the remaining chilies and blend together. Serve.
For the tacos
- Preheat the oven to 400 degrees.
- Roll the unpeeled plantains on your counter for a few seconds to really soften them up. Line a small baking sheet with aluminum foil and place the plantains on it. Bake for 30 to 40 minutes, or until the plantains are completely cooked, have broken through their skin, and are lightly browned on the outside and caramelized.
- While the plantains bake, heat the oil in a large skillet over medium heat. Add the scallions and jalapeño and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the salt and stir well. Remove from the heat.
- In a small skillet or saucepan, heat the refried beans over medium heat, stirring often. Remove from the heat. Cover to keep warm.
- Peel the plantains while they are still hot and slice or chop them.
- Spoon a couple of tablespoons of refried beans onto the center of each tortilla, add 3 or 4 slices or a couple of tablespoons of chopped plantain, and top each with a tablespoons of Don Bugito’s Chile-Lime Crickets + Pepitas for a yummy crunch. Drizzle salsa on top.
- Eat while hot!