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Chipotle Plantain Tacos

Delicious plantain tacos served with a spicy chipotle sauce and red cabbage coleslaw. Ready in under 30 minutes!

Course Main Course
Cuisine Mexican
Keyword 30 minutes or less, healthy, plantain, quick, Tacos, vegan
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 6
Calories 245 kcal
Author Lauren Harris | Homemade Eatery


Red cabbage coleslaw

  • ½ Small Red cabbage
  • ¼ Small red onion
  • ¼ Lime
  • 1 Tsp Maple syrup

Plantain tacos

  • 6 Soft regular tortillas
  • 2 Ripe plantains
  • 1 Tbsp Chipotle paste
  • ½ Tsp salt or to taste
  • ¼ Tsp garlic powder
  • ¼ Tsp Ground pimento (allspice)
  • Oil for frying
  • 1 handful Fresh coriander
  • 3 Tbsp Ketchup
  • ½ Tbsp Chipotle paste


  1. Slice the red cabbage lengthways and dice the red onion. Add both to a bowl with 1 tsp of maple syrup and the juice of half a lime. Mix everything together and set aside.

  2. Add chipotle paste and ketchup into small a sauce bowl and stir. Set aside

  3. Cut the ends off each piece of plantain and score the skin down the middle. Peel the plantain. and cut each slice diagonally.

  4. Place the plantain into a bowl along with the chipotle paste, salt, garlic powder and ground pimento. Stir till each piece is coated.

  5. Add approx 1 tbsp of oil into a non-stick frying pan and place it on a high heat. Allow it to heat up till the oil moves freely in the frying pan like water.

  6.  Add the plantain pieces and fry on each side for approximately 1 minute. Each piece should be golden and slightly charred.

  7. Warm each taco wrap either in a microwave or on a stovetop.

  8. Assemble everything together and garnish with coriander.