Add the ground beef, break up using a large spoon, and cook until the meat is beginning to brown. Add the cumin, allspice, olives, vinegar, honey and salt and pepper to taste, and cook until the meat is cooked through.
For the bananas:
Slice each banana in half, and then in thirds lengthwise.
Heat some olive oil in a nonstick skillet and arrange the banana slices in the oil.
Fry a minute or so until golden brown, then turn and fry the other side.
To assemble the tacos:
Preheat the oven to 375. In each corn tortilla, arrange some of the meat filling, a slice of fried banana and some shredded cheese. Arrange the tacos in baking dish so that they overlap and keep each other "closed". Bake in the oven for about 5 minutes, or until the cheese is melted. Top with shredded cabbage and serve.
Recipe by The Domestic Front at http://www.thedomesticfront.com/picadillo-tacos-with-california-ripe-olives/