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!
Tostones Fajita Sliders
- 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
- 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
- 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.
- Cook fajita veggies in the same pan, adding extra oil if needed. Cook until tender.
- While chicken and veggies are cooking, peel and chop the plantains into quarters.
- 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.
- Smash cooked plantain quarters with a kitchen hammer or back of a mug to flatten.
- Cook flattened plantains a second time in the coconut oil, 3 minutes each side this time, until crispy. Salt right out of the pan.
- 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!