Caramelized Plantain Tacos with Pecan-Honey Butter

In honor of Black History Month I am participating in a Virtual Potluck hosted by Meiko from Meiko and the Dish and Aaron from the Hungry Hutch.  The Virtual Potluck features 28 of the best black food bloggers from around the globe.  Such a cool idea, right! Check out the details and mouthwatering recipes below…

Hey, hey! Can you believe we’re already two months into a new year?  I’m looking forward to rocking out with you all, as we uncover our potential along this wellness journey.  This year I’m determine to focus on maintaining a balanced, clean diet.  For me that means upping the veggies, carving out time in my schedule to meal prep, and limiting eating out to 2x a month.  It won’t be easy, but it’s totally doable with a plan! 

Two of the biggest barriers when it comes to eating healthier meals is lack of time to cook and expense.  I overcome this by purchasing staple ingredients that can be used in a variety of different meals during the week.  This keeps me from getting bored with eating the same thing everyday (no left over zone), while also helping to cut cost of eating out and food waste.  To save time, I aim for meals that I can prep on the weekend or ones that take 30 minutes or less to prepare on weekdays.  This brings me to these delicious plantain tacos.  I was first introduced to plantains by a college friend from Ethiopia, who taught me how to pick, store, and prepare them.  

Plantains are popular in African and Caribbean cultures, and are a good source of fiber, potassium, vit. A & C. , and carbohydrates. I’ve had them a variety of different ways, but thanks to a midnight sweet tooth craving, these pecan-honey butter plantains are my new go to.    


Serving size varies

Needs //


large flour tortillas (3 used here for mini tacos) or mini tortillas

Spicy Mustard:

1/4 C Sriracha

1/2 C Mustard


1 large plantain

1.5 tbsp pecans

1 tbsp honey

4 tbsp butter 


shredded red cabbage

diced tomatoes

sliced radishes

black beans

cilantro leaves

lime juice 

Do It //

DIY mini tortillas *optional*:

1.  Preheat oven to 375 degrees.  Stack large tortillas.  Cut out smaller circles using a medium size cookie cutter or trace out circles using a knife and cup or cup top.  3 large tortillas yielded 6 mini tacos, however, it might vary depending on tools used and tortillas size.

2.  Melt 3 tbsp butter.  Lightly brush each side of the tortillas with butter.  If you would like your tacos to have a little shape, bake tacos on the backside of a muffin pan (see picture above), otherwise lay flat on a baking sheet and cook for ~ 5-10 minutes.  Remove and let cool. 

3.  In a mixing bowl, mix mustard & sriracha.  Spread on tacos. 



1. Use a mortar and pestle, food processor, or knife to finely ground pecans.  Add pecans and honey to melted butter.  

2. Add 1 tbsp of butter in large skillet and pecan honey butter to a large skillet.  Bring to a boil on medium-high heat.  Lower heat to medium, add plantains. Flip until brown on both sides.


The Taco:

Build your tacos with plantains, toppings, and enjoy! 

Virtual Potluck //

 28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck.  From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month.  Check out and try some of the other amazing recipes from our participating bloggers down below. 


Day 1.  Meiko and the Dish // Crispy Fried Chicken with Pepper Jelly Molasses

Day 2.  Whisk It Real Gud // Trinidad Oxtail Pelau

Day 3.  Raised On Ramen // Caramelized Plantain Tacos with Pecan-Honey Butter

Day 4.  Dash of Jazz // Aunt Georgia’s Peach Cobbler

Day 5.  Foodie in New York // Twice Baked Yams

Day 6.  The Seasoning Bottle // Jamaican Sorrel/Senegalese Bissap

Day 7.  Chef Kenneth // Smothered Okra with Shrimp

Day 8.  Savory Spicerack // Po’ Boys with Cajun Tempura Shrimp

Day 9.  Chocolate for Basil // Groundnut Stew (Peanut Stew)

Day 10.  Simply LaKita // Banana Pudding

Day 11.  My Forking Life // Callaloo and Saltfish

Day 12.  Gucci Belly // Swamp Water 

Day 13.  Kaluhi’s Kitchen // Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Day 14.  Sweet Savant // Coffee-Rubbed Lamb Ribs

Day 15.  Salty Sweet Life // Southern Greens Shakshuka

Day 16.  Eat. Drink. Frolic // Maple Roasted Brussles Sprouts

Day 17.  I Heart Recipes // Southern Fried Cabbage

Day 18.  Jehan Can Cook // Mango Turmeric Smoothie

Day 19.  Margarita’s On The Rocks // Lemond Pepper Fish Tacos with Collard Green Slaw

Day 20.  A Soulful Twist // Slow-Cooker Gumbo (Gluten Free)

Day 21.  The Kitchenista Diaries // Coconut Milk Braised Collard Greens

Day 22.  My Life Runs On Food // Orange Chocolate Smoothie

Day 23. Butter Be Ready // Skillet Cornbread

Day 24.  Domestic Dee // Shrimp Creole

Day 25.  D.M.R. Fine Foods // Curry Chicken Pot Pie

Day 26.  The Inner Gourmet // Lamb Fried Rice

Day 27.  Marisa Moore Nutriton // Hoppin’ John Patties with Warm Tomato Salsa

Day 28.  The Hungry Hutch // Blood Orange Cornmeal Cake





Leave a Comment


  1. Barbara Waxer wrote:

    This is such a wonderful dish!
    I live in New Mexico, where New Mexican cuisine (green and red chile) can resemble a radical cult but loves to become part of a fusion! Just made these for a dinner party Full Disclosure: I substituted red chile for sriracha in the mustard sauce
    Jaws: Dropped.
    Jostling for Additional Servings: Out of Control

    Posted 2.25.18 Reply
    • Kesha RaisedOnRamen wrote:

      I’m so glad you enjoyed it and it was a hit at the party! I love the the substitute suggestion, I’ll have to give it a try. I’m always on the hunt for a good sauce. 🙂

      Posted 2.28.18 Reply