Recipe Description:
The pairing of sweet plantains with a spicy and citrusy freshly made guacamole creates a delicious, flavor-balanced combination with every bite. Plantains are eaten throughout Latin America, and unlike bananas, which you might eat raw, plantains require cooking. They are naturally sweet and cooked in such a way that you get a crispy exterior and a soft, sweet interior. The avocado in this recipe contributes a good source of five essential nutrients for your body – fiber, folate, vitamin K, pantothenic acid, and copper, making it an easy-to-select snack idea.
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Servings:
- Recipe serving size: 5 plantain slices and 1/4 cup guacamole
- Number of servings:
Ingredients:
- 1/4 cup olive oil
- 1 very ripe plantain, peeled and sliced into 1/2-inch-thick rounds or ovals
- pinch of kosher salt
- 1 ripe, fresh avocado, halved, pitted and peeled
- 1/2 lime, juiced
- 1/2 -inch Serrano pepper (for spicy version) or jalapeño pepper (less spicy version), minced
Instructions:
For the plantains:
- In a flat-bottomed pan, heat the oil on medium-high heat, until it is shimmering.
- Test the temperature of the oil by carefully dipping the edge of one of the plantain slices into the oil. There should be some oil bubbling around the slice. If there is no bubbling, remove slice and heat oil a bit longer.
- Add a single layer of plantains carefully to pan and decrease heat to medium.
- Shallow pan fry on one side for three minutes without moving the plantains, then flip the plantains slices, using a spatula, and fry for another three minutes on second side.
- Each side should be a nice golden brown.
- Remove plantain slices with a spatula and place on a plate lined with a paper towel to help soak up the oil.
- Sprinkle plantain slices, while still warm, with 1/4 tsp of salt and set aside.
For the guacamole:
- Place the fresh avocado flesh into a molcajete or medium bowl.
- Add the minced Serrano or jalapeño pepper, lime juice and 1/4 tsp of salt.
- Using the molcajete pestle or a fork, mash the ingredients to desired consistency.
- Taste and adjust by adding additional lime and/or salt.
Plating:
- Place plantains on your favorite dish and top with fresh guacamole.
- Enjoy!
Notes & Tips:
For the Serrano and jalapeño peppers - the seeds and pith are the spicier parts of the peppers - so leave in seeds and pith for spicier version and remove for a milder hint of spice.
This recipe calls for Diamond kosher salt because of its larger salt crystal size, if another salt is used, use half the salt indicated and add more as needed.
An air fryer or oven can be used for cooking the plantains, yet neither process creates the same texture in the plantains, therefore shallow pan frying is recommended for optimal flavor and texture.
Note that close to 90% of the oil used remains in the pan after cooking and can be reused 1-2 times for another time.
Recipe Videos:
Nutrition Facts
5 servings per recipe
Serving Size 5 plantain slices and 1/4 cup guacamole (63g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 1.5g | - | |
| Monounsaturated Fat 10g | - | |
| Cholesterol 0mg | 0% | |
| Sodium 25mg | 1% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 8g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 1g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0.3mg | 2% | |
| Potassium 240mg | 6% | |
| Vitamin A 0mcg | 0% | |
| Vitamin C 10mg | 10% | |
| Vitamin E 2.0mg | 15% | |
| Vitamin K 21mcg | 20% | |
| Thiamin 0.03mg | 2% | |
| Riboflavin 0.04mg | 4% | |
| Niacin 0.3mg | 2% | |
| Vitamin B6 0.11mg | 6% | |
| Folate 10mcg DFE | 2% | |
| Vitamin B12 0mcg | 0% | |
| Pantothenic Acid 0mg | 0% | |
| Phosphorus 20mg | 0% | |
| Magnesium 15mg | 4% | |
| Zinc 0.1mg | 0% | |
| Selenium 1mcg | 0% | |
| Copper 0.4mg | 4% | |
| Manganese 0mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
