Share: Facebook | Twitter | Pinterest
I’ve been making these tacos since 2010 and they’ve always been a favorite. I never thought to call them Rocco’s Tacos until my friend Caleb pointed out how awesome that would be. Always use a soft corn tortilla, and make sure you use a Cajun seasoning with a potent salt content because that is where your flavor comes from. Otherwise you’ll need to add salt.
The plantains / guacamole combo I learned in 2013 when I signed up for Blue Apron. I adapted their recipe a bit, but I’m really grateful to have discovered plantains via this wonderful internet of ours.
- 1 lb bonless, skinless chicken breast ( about .75 lb )
- 4 soft corn tortillas
- 1/2 cup shredded cheddar
- 1 small onion
- 1 avocado
- 1 plantain
- 2 large Romain leaves
- 1 small bunch of fresh cilantro
- 1 lime
- 2 cloves of garlic
- 2 teaspoons of Cajun seasonings
- 1 teaspoon Cumin
- 1 tablespoon of extra virgin olive oil
- 1/4 cup of chicken stock
1. Preparations. Preaheat 2 large frying pans to medium high. Wash the Romain, pat dry, and shred. Cut the lime into quarters. Peel the avocado and scoop it into a small bowl. Squeeze one of the lime wedges over the avocado to prevent browning. Finely chop the onion. Place half of it into the bowl with the avocado. Place the other half into a seperate bowl and squeeze an other lime wedge over it. Mince the garlic and cilantro leaves. Cut the ends off the plantain. Cut the peel lengthwise and remove the peel. Cut the plantain into 8 equal peices. Mix the spices together. Chop the chicken into small strips.
2. Cook the tortillas and plantains. Add a small layer of cooking oil to each hot pan. Fry the plantains for 3 minutes per side until golden brown. Place them on a paper towel. While the plantains are cooking. Fry each tortilla for 45 seconds per side. Place them on a paper towel and set aside.
3. Make the guacamole. In the bowl with you avocado and onion, add half the seasonings. Mash together in a fine paste. Mix in some extra virgin olive oil. In the next step, we'll refry the plantains. Using a fork, mash each plantain into a small patty so they cook more evenly.
4. Cook the chicken and re-fry the plantains. Fry the mashed plantains a second time in the same pan. Cook for about 2 minutes per side. Place them on a new paper towel and season with salt. While the plantains are cooking, fry the chicken in the other pan. Cook for about 5 minutes, stirring occasionly, until cooked through and lightly browned. Add the garlic and the rest of the seasoning and cook for an other minute. Squeeze the remaining 2 lime wedges into the pan and use a spatula to scrape up the flavor bits. Add the chicken stock and cook for an additional 2 minutes until the sauce has thickened.
5. Plating. Divide the guacamole between 2 plates and top with the fried plantain. Lay 2 tortillas onto each plate. Divide the chicken between the four tortillas. Top with the cheese, onion, and lettuce. Serve and enjoy.