Ingredients (6-8 tacos)
1–2 bell peppers (red, green, or a mix)
1–2 medium onions (yellow, sweet, red)
1–2 ripe plantains
Oil for cooking vegetables (olive, or other)
Salt and pepper
Additional seasonings of choice. Searles uses some seasoning blends: among her faves: Special Shit, Badia Complete Seasoning, or “rotisserie chicken seasoning.” Or, take her earlier advice and look in your spice drawer or cabinet and season to taste. (Bonus from using your own: fewer added ingredients like sugar, MSG, preservatives, etc.) Play around, starting with small amounts. Try basics like paprika, cumin, garlic or onion powder, oregano, basil, cilantro, a spot of cayenne pepper, etc.
Package of “street taco” shells or wraps can be soft or hard, corn or flour. Usually the “street taco” moniker implies a smaller size wrap.
1 bunch fresh cilantro
Mayonnaise (regular or vegan)
Lime juice (fresh or bottled)
Clean and slice the peppers and onions and sauté over medium high heat in oil of choice until softened but still with a little crunch, 10 minutes or less. Slice the plantain lengthwise in about ¼ inch thick pieces. Heat about an 1/8 of an inch of oil and fry the plantains on both sides until they turn light brown, about 8 minutes. (Optionally deep fry them. Upside, less turning. Potential downside, more oil.)
To make the sauce, blend two or three tablespoons of mayonnaise with a small handful of cilantro leaves in a food processor or with a stick blender. (Chop some extra cilantro for garnish if you are a fan.) Add a bit of balsamic vinaigrette or a tablespoon of olive oil and a drizzle of lime juice to thin.
Warm the shells or wraps if you like. Or not. Assemble the tacos in the shells with the sauteed vegetables and a slice of the plantain; drizzle sauce, sprinkle fresh herbs and enjoy.