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Tostones Fajita Sliders - This is one of our all-time favorite Whole30, Paleo, gluten-free, dairy-free meals. It's a must try and kid-friendly too!

Meet one of our family’s all-time favorite meals. This is one of the few recipes on my site involves more than 30 minutes of prep work to make it happen (it took me 45 minutes to make enough for a family of 7). But it’s WORTH it, promise! Don’t plan on many leftovers on this handheld Mexican favorite – these disappear so fast in our house. Ridiculously good!

 

5 from 5 votes
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Tostones Fajita Sliders

Author Autumn @wholefoodfor7

Ingredients

  • 4 green* plantains *HAS to be green, not yellow
  • Coconut oil
  • 1 lb chicken breast chopped into small pieces
  • 1 package taco seasoning see recipe link below for my homemade option
  • 1 bag frozen fajita veggies or 1 thinly sliced red pepper, green pepper, and onion
  • Olive oil
  • Guacamole
  • Salsa or Pico de Gallo see link below for my easy blender salsa!
  • 1 batch creamy cilantro ranch dressing optional but recommended, see link below

Instructions

  1. Add enough olive oil to coat a medium saucepan, then place over medium high heat. Add the chicken and the taco seasoning. Cook until chicken is browned and cooked through. Remove chicken to a plate.
  2. Cook fajita veggies in the same pan, adding extra oil if needed. Cook until tender.

Tostones

  1. While chicken and veggies are cooking, peel and chop the plantains into quarters.

  2. Heat a ¼ inch of coconut oil in a large saucepan to high heat. Cook plantain quarters until golden yellow on first side (about 5 minutes) then flip and repeat on other side. Don't let brown.

  3. Smash cooked plantain quarters with a kitchen hammer or back of a mug to flatten.

  4. Cook flattened plantains a second time in the coconut oil, 3 minutes each side this time, until crispy. Salt right out of the pan.

  5. Load up your sliders! I put the tostones at the bottom, then added guacamole to act as kind of like a glue to hold the fajita chicken and veggies on. Topped with salsa and then drizzled with the ranch dressing. So good!

Recipe Notes

Taco seasoning recipe here

3-Minute Blender Salsa here

Creamy cilantro ranch dressing recipe here

*You can freeze extra tostones by not frying them a second time but instead, once flattened, freezing in a single layer then storing in a sealed container. You can pull straight from the freezer for the second fry when you are ready to use! 

9 Comments

  1. 5 stars
    Having recently started eating clean/paleo after doing a Whole 30, these quickly became a family favorite and can be paired with so many different proteins/flavor profiles. Love how simple these are! My husband has since made them and after frying, he let them cool for a few minutes then used a mason jar to flatten them. Since he prepared them in advance, he didn’t fry again but instead heated in the oven to perfection. Love this recipe!

    Reply
  2. 5 stars
    These are so amazing. Made them for dinner tonight and it has been such an enjoyable dinner. The creamy cilantro ranch dressing is to die for. I will be making this regularly.

    Reply
    • Hooray! I’m so happy you loved them and want to put them on the regular rotation. Thank you!

      Reply
  3. 5 stars
    My husband and I made these together for the first time the other night. I have never had plantain tostadas and they were delicious we are going to make them again! I can’t have dairy or gluten and I was really happy to find something I could have that also tasted yummy ☺️ Oh and the dressing was the perfect finishing touch 😍

    Reply
    • I’m so happy these were a win all around!

      Reply
  4. 5 stars
    I’ve used this recipe as guidance for cooking plantains/tostones — so delicious! I appreciate the time you put into making us feel confident in branching out (it was my first time making plantains when I first used this recipe!)

    Reply
    • I’m so proud of you for branching out! Once I tried tostones I wondered why I had waited so long – happy these gave you the nudge to try them!

      Reply
  5. 5 stars
    Thanks for this recipe, Autumn! My partner and I LOVED it!! I made homemade mayo for the first time just to try your version of cilantro ranch for this meal, and it truly is the perfect addition for these tostones. We’ve enjoyed the dressing with many meals since, and we already got more plantains to make this meal over again! I especially appreciated your tip on how to store additional tostones for later. I stored the flattened plantains in the fridge but saved the final round of frying until just before each meal as we ate the leftovers, which made it perfect every time I’ll definitely be making extra to freeze next time so we have them ready to go whenever we want to have these sliders again! YUM! Definitely a new favorite for Whole30 or whenever!

    Reply
    • It makes my heart happy you loved this one like we do – tostones and that cilantro-ranch are two are our all-time FAVES! Thank you!

      Reply

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