Plantain and Sausage Tacos
This recipe is brought to you by Old El Paso
Sweet plantains and spicy spanish chorizo are best friends in this taco recipe, complimenting each other perfectly. Adding in a handful of shredded cheese takes their relationship to the next level!
I was eating a cheesy plantain casserole at a Dominican restaurant a few weeks ago, and thought that the flavors in the casserole would work great as a taco filling. I choose the Nacho Cheese flavored taco shells for this specific recipe knowing that the spicy cheesy shell would pair well with the spicy cheese filling. After topping with sour cream, pico, and lettuce, I added a few slivers of pickled carrot to add a brightness to the heavy filling.
Cut up the plantain and chorizo to mirror each other. Make sure you get a nice ripe plantain or else it won’t get tender when it cooks
Cook the plantain and chorizo in a frying pan with some onion and jalapeno until tender.
Remove from heat and add all the cheese!
Cooling sour cream provides a contrast to the spicy filling and shells.
These use the Nacho Cheese flavored shells from Old El Paso and the flavoring on the shells really goes great with the plantains and sausage!
It didn’t take me long to grab one when the photoshoot was over!
The few slices of pickled carrots on top of these tacos really add a brightness to the taco that cuts through the cheesy plantain filling.
Plantain and Sausage Tacos
Sweet plantains and savory Spanish chorizo make these crispy tacos unique and delicious.
Servings: 10 tacos
- 1 large black and yellow plantain
- 1 large spanish or portugese chorizo sausage
- 1 small onion diced
- 3 jalapenos diced
- 2 cloves garlic minced
- 2 tablespoons Old El Paso Taco Seasoning
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 8 ounces cheddar cheese grated
- 10 Bold Stand ‘N Stuff Nacho Cheese Taco Shells
- pico de gallo
- sour cream
- pickled carrots
- Cut the sausage and the plantains into 1/4 rounds, mirroring each other in size.
- Heat some oil over high heat in a large nonstick frying pan. Add in the chorizo, plantain, onion, and jalapeno.
- Cook the veggies and meat over medium high heat for about 15 minutes, stirring often, until the onions and jalapenos have greatly reduced in size, the sausage has browned, and the plantains are soft.
- Add in the garlic and cook 2 minutes. Add the taco seasoning and cook 2 minutes.
- Stir in the water and vinegar and simmer for 5 minutes. Remove from heat and stir in the cheese, continuing to stir until it is melted.
- Load the filling into the shells, and top with pico, lettuce, sour cream, and pickled carrots.
- Serve immediately.