Party people!!! These endive plantain taco cups are perfect appetizer for your next get-together. Paleo, Whole30, and perfect for game day, these easy, bite-sized snacks are an unconventional approach to mini tacos.
Tacos are a revolution. I mean, they’ve always been cool, but somehow in the last two years, tacos have become everything. Graphic tee’s, bumper stickers, dinnerware – tacos are the ‘it’ thing. Because let’s be honest, who doesn’t love tacos?
And who doesn’t love the Super Bowl? It’s one of my favorite days – mainly because of the gathering of friends and the FOOD. However, when my favorite team is playing in the Super Bowl, I have mixed feelings about the big event.
On one hand I’m SO FLIPPIN’ STOKED and giddy for the game, on the other hand, I’m a nervous Nelly. My stomach is in knots and I’m fretting about every play – it’s just NOT enjoyable.
I realize I need to take big fat chill pill and remind myself that it’s just a game, but in that moment winning is everything. The stock market could crash, my car could get broken in to, the kids could take a permanent marker to my duvet cover, I don’t care. I JUST NEED THE PACKERS TO WIN.
Luckily (or un-luckily) my team isn’t in this year’s event, so that means I can relax, enjoy the game (or what I really mean is the half time show), and eat all the endive plantain taco cups I want.
I love the combination of flavors these endive plantain taco cups have. The slightly zesty crunch of the endives, the sweet mashed plantain, and that slightly spicy taco meat topped with my favorite fixings. And they’re fun to eat (and fun to make). If you’re looking for a paleo or Whole30 game day appetizer, this is one you’ll love (and the non-healthy people eat the party will love too).
Lately I’ve been obsessed with plantains (case and point, these 4 Ingredient Turkey Plantain Breakfast Sausages, or this Paleo Plantain Pizza Crust), especially when they’re super ripe. The sweetness is unlike a banana (which I find overly-sweet at time), and the texture is perfect for pureeing and using as a base for these endive plantain taco cups.
I usually purchase endives at Trader Joe’s, but if you’re having trouble locating them, you can always sub for butter lettuce leaves, sliced sweet peppers, or even scoop-able tortilla chips. As for the fixings, add whatever you want! I chose diced tomatoes, cilantro and of course, guacamole. But diced red onions, jalapeños, sliced olives, or beans will do too!
Need more game day food ideas? Then you have to check out these Whole30 bacon enchilada jalapeño poppers, skinny paleo lemon artichoke dip, roasted red pepper and eggplant tapenade, fried mahi fish bites, or these blackened fish grapefruit skewers.Print
Endive Plantain Taco Cups
These paleo and Whole30 endive plantain taco cups are the perfect healthy game day appetizer. Easy to make, gluten free, and dairy free, with DIY taco seasoning
- Yield: 16-18 endive cups 1x
- 1/2 pound ground beef
- 2 ripe plantains
- 1 lime
- 16–18 endive leaves
- 1 roma tomato, diced
- diced avocado or pre-made guacamole
- other ideas: diced jalapeños, diced red onion, beans, etc.
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- Brown the ground beef over medium-high heat until cooked throughout. Add the taco seasoning spices plus 2-3 tablespoons of water. Mix well then turn heat to low
- Peel or slice the skin from the plantains and discard. Cut into large pieces and place into a food processor or blender with the juice of one lime. Puree until creamy
- Next, layer the endive leaves – first filling with a heaping spoonful of the pureed plantain, then the ground beef, finally the toppings you prefer
- Serve immediately
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