Plantain tacos with walnut, pepita, and sunflower seed crunch (Tacos de plátano macho con crujiente de nuez de castilla, pepitas, y semillas de girasol) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 132) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick salsa verde (Salsa verde rápida); Julio's salsa taquera (Salsa taquera de Julio)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lean1 on January 26, 2026

    made without the seeds just walnuts and scallions with a tbsp of Jalapeno. Like the taste and consistency of roasted plantains. I like the combinations of textures as well as taste. Will make again.

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