2-3 tablespoons coconut oil, bacon fat, or duck fat
sprinkle of sea salt and garlic powder
Optional Toppings:
extra fresh chopped cilantro
extra lime juice
Instructions
In a large cast iron skillet, fry up the bacon. Cool on paper-towel lined plate, then crumble and set aside. Save bacon grease in skillet for plantains.
While the meat is cooking, chop up the Tropical Salsa ingredients and combine everything into a medium bowl. Refrigerate until ready to use.
Combine the Avocado Lime Crema ingredients in a blender until thoroughly pureed. Set aside.
Peel and slice the plantains into ½ inch thick slices and fry in bacon fat with extra coconut oil, if needed. Fry over medium/high heat for 2-3 minutes per side, or until golden brown and soft in the middle. Remove from skillet onto a plate or platter and sprinkle with garlic powder and sea salt, to taste. (For photos of the process, visit my Fried Plantains recipe post!)
Cover fried plantains with ground beef mixture, then layer with Tropical Salsa. Pour on the Avocado Lime Crema and top with bacon, fresh cillantro, and extra lime juice, if using.
Notes
~Feel free to substitute tortilla chips, sweet potato chips, or plantain chips in place of the fried savory plantains if you have trouble finding fresh plantains!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/loaded-tropical-plantain-nachos/