Plantain and Lentil Smash Tacos

DinnerVegetarian

Oct 8

Put a new spin on the smash taco trend with homemade three-ingredient DOLE® plantain tortillas. Topped with crispy smashed lentils, melty cheese, and fresh taco fixings, they're a unique dinner that's packed with texture, bold flavor, and weeknight appeal.

Plantain and Lentil Smash Tacos

Servings: 4

Prep Time: 35 minutes

Cook Time: 30 minutes

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Ingredients

For the Plantain Tortillas:
- 2 large green DOLE® plantains
- ½ teaspoon kosher salt
For the Lentil Filling:
- 1 cup dry brown or green lentils, rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon avocado oil
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika or ancho chili powder
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
For the Mango-lime Slaw:
- 1 cup finely shredded green cabbage
- 1 cup diced ripe DOLE® mango
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Pinch of kosher salt
For Assembly:
- 1 small jalapeño, thinly sliced, optional
- Lime wedges, for serving

Instructions

Prepare the plantains: Cut each plantain into four pieces, then halve each piece lengthwise. Bring a large pot of water to a boil. Add the plantains and cook for about 15 minutes, until very tender. Drain and let cool until comfortable to handle. Peel and discard the skins.
Make the tortilla dough: Transfer the cooked plantains and salt to a food processor. Process until smooth, scraping down the sides as needed.
Shape the tortillas: Wet your hands and divide the dough into 8-10 pieces and roll into balls about two tablespoons each. Line both sides of a tortilla press with a plastic bag. Lightly press the dough between the plastic before pressing down on the tortilla press. Flip the tortilla over and lightly press again until you get an even and very thin tortilla.
Cook the tortillas: Heat a large nonstick or cast-iron skillet over medium heat. Cook each tortilla for 2–3 minutes per side, until lightly browned and cooked through. Transfer to a plate and cover with a clean kitchen towel.
Prepare the lentils: Place the lentils and water in a saucepan and bring to a boil with about a teaspoon of salt. Reduce the heat and simmer uncovered for 20–25 minutes, until tender but not mushy. Drain any excess water. In a large skillet, heat the avocado oil over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, cumin, smoked paprika, oregano, chili powder, and coriander and cook for 30 seconds, until fragrant. Add the cooked lentils and salt. Cook for 3–4 minutes, stirring occasionally, until the lentils are hot and beginning to crisp. Use the back of a wooden spoon or spatula to lightly mash about one-third of the lentils. Stir in the lime juice and zest. The mixture should be cohesive enough to spread onto the tortillas but still have plenty of texture.
Make slaw: Combine the cabbage, mango, red onion, and cilantro. Toss with lime juice and salt.
Cook the tacos: Heat a skillet over medium-high heat and lightly brush with avocado oil. Spread about ¼ cup of the lentil mixture evenly over the tortillas, and press the lentil side down firmly into the surface of the skillet. Cook for 2–3 minutes, until the underside is golden and crisp and the lentils have developed crispy edges. Carefully flip and cook for another 1–2 minutes until the tortilla side is lightly crisp. Repeat with the remaining tortillas and filling.
Assemble: Top each taco with mango-lime slaw and jalapeño. Serve immediately with lime wedges.