This Paleo recipe combines the crunch of tostones with the sweetness of mango salsa and the bold flavors of cilantro chimichurri. It's a delicious and healthy twist on a classic Latin American dish.
Ingredients: 2 green plantains, peeled and sliced into 1-inch thick rounds. 3 tablespoons coconut oil. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons red wine vinegar. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: In a big skillet, warm the coconut oil over medium-high heat. The plantain rounds should be lightly golden and crispy after 2 to 3 minutes of frying on each side. Take them out of the skillet and put them on a plate covered with paper towels to absorb extra oil. Diced mango, minced garlic, chopped red onion, and half of the chopped cilantro should all be combined in a bowl. After thoroughly combining, add salt and pepper to taste. To prepare the mango salsa, set aside. Olive oil, red wine vinegar, chopped parsley, and the remaining cilantro should all be combined in a different bowl. To make the cilantro chimichurri sauce, combine. To taste, add salt and pepper for seasoning. After the tostones have drained, flatten each round plantain into a disk that is about 1/4 inch thick using a tostone press or the bottom of a glass. Take the flattened tostones back to the skillet and continue to fry them for a further one to two minutes on each side, or until they become crispy and golden brown. Using paper towels, drain any extra oil. With the cilantro chimichurri sauce and mango salsa on the side, serve the tostones hot. Savor your Paleo tostones with cilantro chimichurri and mango salsa!
Prep Time: 15 minutes
Cook Time: 15 minutes
Blog
