Chipotle Lime Plantain Tacos

I improvised these plantain tacos a few weeks ago on a night when Kevin and I were short on time (and ingredients) before a Saturday night out with friends. They were such a great meatless meal, I decided to incorporate them into my repertoire as a quick weeknight dinner. In addition to the interesting Mexican- and Central American-inspired flavors, I like that most of the ingredients in these are sturdy enough for me to keep them on hand until a day or two before market day, when most of my fresh produce is long gone. Thankfully, the one ingredient that is not as sturdy (cilantro) grows in my garden.

Chipotle Lime Plantain Tacos
(recipe serves 2)

4 small corn tortillas (5 or 6 in. diameter)
4 tsp plus 1 T vegetable oil
4 T minced white onion
2 T minced cilantro
juice of 1/2 lime
salt
1 partially black plantain
1/8 tsp chipotle chile powder
4 avocado slices

Heat 1 tsp vegetable oil in a small frying pan at medium heat. Add one corn tortilla and fry until just slightly crispy but still pliable, about 30 seconds per side. Repeat with the other three tortillas, stacking each on a plate between paper towels as it is done. Set the finished tortillas aside.

Combine onion, cilantro, and lime in a small bowl. Salt to taste, then set aside.

Peel the plantain and cut into 3/4 inch cubes. Heat 1 T vegetable oil in the small frying pan to medium heat. Add the plantain cubes and cook, stirring occasionally, until they turn golden on all sides, about 4 minutes. Sprinkle on the chipotle powder and cook for 1 more minute, stirring frequently. Remove the pan from the heat and transfer the plantains to a plate. Allow the plantains to cool slightly.

Place two tortillas on each plate, and separate the plantain cubes evenly among the four tortillas. Spoon the onion/cilantro/lime mixture onto each taco, then add an avocado slice to each to finish.

Note: If the plantain is more than partially black, the tacos may be a bit on the rich side. Add additional lime juice or even a teaspoon of fresh salsa to even them back out.