Tacos with Grilled Plantains
2 teaspoons extra-virgin olive oil, plus more for coating the grill
2 medium semi-ripe plantains, (about 1¼ pounds), peeled
Finely grated zest and juice from 1 lime (1 tablespoon zest and 1 tablespoon juice)
½ teaspoon salt, or more as needed
1 teaspoon ground ancho chili powder
8 six-inch corn tortillas
2 cups packed shredded red cabbage
1 cup homemade or store-bought salsa verde
¾ cup toasted pumpkin seeds (pepitas)
Prepare a grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Brush the plantains with the oil. Grill them, turning as needed, until they are lightly charred on several sides, 5 to 10 minutes total. Transfer to a cutting board and cut into slices or bite-size pieces, then toss them in a large bowl with the lime zest and juice, ½ teaspoon salt and the chili powder. Taste, and add salt as needed.
Warm the tortillas on the grill for 5 seconds per side (to make them pliable); divide among individual plates. Fill each tortilla with ¼ cup cabbage, a few pieces of plantain and a few tablespoons of salsa. Evenly distribute all the pumpkin seeds. Serve warm.
Serves four.
Cook's note: To toast the pumpkin seeds, heat a large, heavy skillet over low-to-medium heat. Add the pumpkin seeds and cook, tossing them occasionally, until the seeds are fragrant and slightly puffed, 5 to 7 minutes. Cool completely before using.
Nutrition values per serving: 430 calories, 12 g protein, 67 g carbohydrates, 17 g fat, 3 g saturated fat, 0 mg cholesterol, 440 mg sodium, 9 g fiber, 21 g sugar.
Adapted from Jason Wyrick in "Living the Farm Sanctuary Life," by Gene Baur (Rodale, 2015)