Bison and Tostone Nachos with Pineapple Salsa
I thought these were gonna be all about the bison taco meat, but it turns out the pineapple salsa stole the show! Maybe it was the avocado, maybe it was the honey-lime dressing...either way, it’s pretty flippin’ fantastic! But let's talk about those tostones, shall we? This plantain-based, crunchy treat is good all on it's own. I use green/ yellow plantains for a more savory version, like here with the nachos. But, plantains that are beginning to turn black are fantastic for a more sweet treat! I'll cook them using the same method, but sprinkle with a bit of cinnamon and a light coat of honey. So good!
•2 green-yellow plantains
•1 cup coconut oil
•2 tsp sea salt
•1 tsp granulated garlic
•1 tsp onion powder
Slice plantains into 1/4" thick slices, and coat with the seasonings. Heat coconut oil in a skillet.
Sprinkle the plantain slices with the seasonings, coating evenly.
When the oil is hot, drop the plantain slices in. Reduce heat to medium.
Cook for about 3 minutes on each side, then remove from the skillet.
Use the rounded side of a spoon to press down on each plantain (right in the center) and flatten the plantain out a bit.
Return the plantains to the skillet and continue cooking until brown on each side.
BISON TACO MEAT
•1 lb pastured ground Bison
•1 tbsp avocado oil
•6 garlic cloves, minced
•3 tbsp chopped onion
•1 tsp sea salt
•2 tsp Oregano
•1 tsp garlic powder
•1 tbsp filtered water
Heat the olive oil in a skillet to a medium heat. Add the minced garlic and chopped onions, and cook until soft and fragrant.
Add the bison meat and remaining ingredients, and cook until meat is done through.
•2 cups diced pineapple
•1/4 large purple onion, finely diced
•1/2 cup chopped Cilantro
•1 avocado, diced
•Juice of 1 lime
•2 tsp raw honey
Combine the lime juice and honey and mix well.
Combine all ingredients in a mixing bowl, add the lime and honey mixture, and stir until well mixed.