A few years ago, I went to my very first vegan restaurant in L.A. with a friend of mine who was a strict vegan. While looking over the menu, I had no idea what half of the menu items were Seitan? Tempeh? It was like a foreign language. So I settled on an item that I was somewhat familiar with – Plantain Tacos.

And lahhhdy lahhd, am I happy I did.

It was truly one of the best meals I ever had. (Along with their fried gnocchi that tasted oddly like tater tots. And I mean that in a very positive way.)

Since the restaurant has since gone out of business (sigh), I had no choice but to concoct my own version.

Trust me, you won’t be disappointed 🙂


For Plantain Tacos:

– 4 corn tortillas
– 2 plantains
– 4 tablespoons chopped tomatoes
– ½ avocado, diced
– 1 cup shredded romaine lettuce

For Mango Lime Sauce:

– 1 ripe mango, sliced
– 1 tablespoon lime juice
– 1/4 cup coconut milk


For Mango Lime Sauce:

– In a food processor or blender, add sliced mangoes, lime juice, and coconut milk. Process until smooth.

–  Pour into a bowl and cover. Refrigerate until serving.

For Plantain Tacos:

– Preheat oven to 350 degrees. Peel plantains, cut once in the middle, then slice each half into four.

– Grease baking pan (I prefer to use coconut oil) and spread plantains slices one inch apart. Cook plantains in oven for 10 minutes, then turn over and cook for another 10 minutes. (Optional: Sprinkle plantain with coconut palm sugar for extra flavor.)

– Once plantains have changed to a golden brown, remove from oven.

– In a separate bowl, combine tomatoes and avocado slices. Assemble tacos by spreading mango lime sauce on the tortillas, add plantains, and layer with shredded lettuce. Garnish with tomato and avocado.

vegan plantain tacos

Share this post