My journey to make-over awesome non-paleo meals continues- this time with tacos! Tacos are a favorite meal in our house, and are typically a go-to when guests come over since they are so customizable. I can make mine with lettuce wraps, the hubby can splurge on gluten-free corn tortillas and guests can eat their meat and veggie goodness however they please. When a Reddit user suggested I make tacos one of my Transformation Tuesday blog posts, I jumped at the chance.
So on Saturday night when we had friends over, it was no surprise that tacos were on the menu, this time wrapped in a plantain tortilla and filled with pulled pork, homemade coleslaw, roasted garlic guacamole and fresh veggies.
What was a bit of a surprise, however– EVERYONE wanted to eat them with the gluten-free, paleo tortillas I made! They were a huge hit!
I unfortunately can’t take credit for creating the plantain tortilla recipe (though I SO wish I could!). That credit belongs to Simone Miller of the California-based ZenBelly Catering. But I do have lots of ideas spinning around in my head now about what other starchy foods could become tortillas. May have to do some experimenting over the next few weeks!
For now, I cannot say enough good things about these tortillas. They actually rolled, bent, scooped and did all the other tortilla things without breaking! They were slightly sweet, and had a great chewy texture that paired perfectly with the coleslaw and fresh veggies on our tacos. Even better, three taco-loving dudes gave them two thumbs up!
Below, find recipes for my roasted garlic guacamole, pulled pork and homemade coleslaw.
For the roasted garlic guacamole (Makes about 2 cups):
- 1 head of garlic
- 1 jalapeño (or more if you want this to be really spicy)
- 3 avocados
- juice of 2 limes
- 1/3 cup fresh cilantro, chopped lightly
- salt and pepper, to taste
1. Preheat your oven to 400 degrees. Once the oven is hot, cut the top off the head of garlic so that pointy bit is gone and you can see the individual cloves exposed. Wrap the garlic in tinfoil and place in the oven, roasting until the cloves are brown and soft, and the garlic tastes sweet (about 30-45 minutes). When the garlic is ready, let it cool for 5-10 minutes to make it easier to handle. **Note: roasting times could vary quite a bit depending on your oven, so it’s best to just check on the garlic every 10 minutes or so while you’re roasting.
2. When the garlic is cooled, scoop out the flesh of the three avocados into a food processor. Chop the jalapeño (discarding the seeds and inner ribs if you want it less spicy, keeping them if you want it spicier) and add that to the food processor along with the juice of two limes, the cilantro and the salt and pepper. Then, take the head of roasted garlic and simply squeeze it from the bottom. The cloves of roasted garlic should just squeeze out. Add these to the food processor as well.
3. Combine all of the ingredients together in the food processor. If you would like a chunkier guacamole, pulse the food processor in short bursts, stopping when the mixture is combined but still has a rough texture. I prefer making a smooth guacamole, and simply let the food processor go for about a minute.
This guacamole is great on tacos (duh), but also keeps pretty well and doesn’t get too brown thanks to the lime juice. It’s great for dipping veggies, adding to a slice of deli meat or topping some eggs.
For the pulled pork (made in a crock pot for ultimate convenience!):
- 3 lb pork butt (these are called by different names, including Boston blade, blade roast, etc, but any grocery store employee or butcher should get you what you need if you say you’re making pulled pork!)
- dry spices of your choosing
- BBQ sauce of your choosing
The reason I love making pulled pork is that it’s so easy, and really economical for feeding a crowd. I got my 3 lb pork but on sale at the grocery store for only $8.50! And it made TONS of pulled pork (enough for 5 people to have 3 tacos each and still leave pork leftover). Making this pork in a crock pot makes the recipe as easy as it is affordable.
1. Before cooking, add your choice of dry spices to your pork, rubbing the spices into the pork on all sides. This time we just used a simple coating of seasoned salt, but in the past we’ve done espresso rubs, spicy chili powder and adobo rubs, etc. There is really no end to the combination!
2. Place your pork butt into a crock pot. Add some water (so that it comes up around about 1/3 of the pork) and pour about 1 cup of BBQ sauce on top. We used bottled sauce because it was a busy day and the hubby didn’t have time to make any. Here’s a link to some great BBQ sauce recipes if you want to make your own.
3. Put your crock pot on to cook for 8 hours. Wait eight hours. Once the meat is done cooking, take it out of the crock pot, wrap in tinfoil and let it cool for about 30 minutes. Then, using two forks, shred up the meat. The meat should be super tender and the shredding should be pretty easy. Place the shredded meat into a bowl and top with more BBQ sauce (the bottle we used left about 1-1.5 cups after pouring some on before cooking it). The amount of sauce you use is really up to your personal taste! You don’t even need to use BBQ sauce, it’s just SO GOOD!
The pork is now ready to serve! This stays well in the fridge for close to a week, and is a great addition to breakfast, lunch, dinner, snacks…Let’s face it, pulled pork is great any time of the day.
For the coleslaw:
- bag of coleslaw mix (you can also make your own by chopping up half a head of cabbage and some carrots)
- 1/2 cup mayo
- 1.5 tbsp apple cider vinegar
- 1 tbsp raw honey
- salt and pepper to taste
1. Mix together all of the ingredients (except the coleslaw mix) to make your dressing. In a large bowl, pour the dressing over the coleslaw mix and stir to combine, until the mix is evenly coated.
2. EAT. This recipe is SO easy, and SO good. It’s the perfect tangy companion to the slightly sweet pulled pork.
We used all of these things to top our plantain tortillas and it was glorious! But you could make these tortillas into anything you want! Make some bigger ones and use them for a breakfast burrito or sandwich! They’d probably be great for wrapping up enchiladas, too.
I plan on making these tortillas frequently. Not only are they cheap to make (3 plantains costs only $1.50 total at my grocery store!), but they’re super easy, too, and keep well.
Try out these tortillas and let me know what you think!