Products Used in this Recipe

Ripe Plantain Tidbits (20x20 mm)

Chicken Taco Salad Bowl With Ripe Plantain Tidbits

Servings

Total Time 30

Print Recipe | Pin Recipe

Ingredients

4 each Taco Shells recipe follows
8 ounces BIG BANANA® Plantain Tidbits
2 10 oz. Chicken Breast, grilled & diced
1 14 oz. can Corn, rinsed & drained
1 14 oz. can Black Beans, rinsed & drained
1½ teaspoons chili powder
6 cups shredded lettuce
2 medium tomatoes chopped
4 large tomatillos coarsely chopped
4 oz. 1 cup shredded reduced-fat Cheddar cheese (optional)
½ cup 1 oz. tortilla chips
4 tbsp. Cilantro minced

For the Tortilla Baskets

4 8-inch flour tortillas
Salt and pepper to taste
Peanut oil for frying

Preparation

Place 1½ cups lettuce in each tortilla bowl.
Combine black beans, corn & chili powder in a small bowl. Spoon evenly into each tortilla bowl.
Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into each tortilla bowl. Divide the chicken among the 4 salads bowls.
Sprinkle salads evenly with cheese, green onions and BIG BANANA® plantain tidbits.

For the Plantain Bits

. Preheat fryer to 375°F
Place tidbits in fryer basket and fry for about 1 minute.
Drain over lined plate & reserve.

For the Tortilla Baskets

Preheat deep fryer to 350°F.
Place tortilla in 1 of the baskets. Place another basket on top to hold it in place. Place in the deep-fryer and fry for roughly 1 minute or until golden and crisp.
Remove to a paper towel lined sheet tray to drain and cool.

More Inspiration

Our latest recipes

Mexican-Inspired Plant-Based Street Tacos

Black Bean & Plantain Power Bowl

Chicken & Fried Rice with Sweet Plantain Rounds

Stay Informed with MIC Food Insights

Subscribe to our newsletter for the latest trends, recipes, and innovative solutions in tropical cuisine.