Picadillo Tacos with California Ripe Olives #kitchenplay
Recipe type: Main
Cuisine: Latin American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Recipe
  • Picadillo Tacos with California Ripe Black Olives
  • Serves 4
For the Taco Filling
  • 1 Tablespoon olive oil
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • 1 lb. ground beef (85/15)
  • 2 teaspoons cumin
  • ¼ teaspoons allspice
  • ¾ cup (1 3.8 oz. can) sliced black California ripe olives
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon honey
  • salt and pepper
For the Bananas:
  • 3 slightly green bananas
  • 2 Tablespoons olive oil
For the tacos:
  • 8 corn tortillas
  • shredded jack cheese
  • shredded cabbage
Make the Taco Filling:
  1. In a large skillet, heat the olive oil, sauté the peppers and onions until softened.
  2. 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:
  1. Slice each banana in half, and then in thirds lengthwise.
  2. Heat some olive oil in a nonstick skillet and arrange the banana slices in the oil.
  3. Fry a minute or so until golden brown, then turn and fry the other side.
To assemble the tacos:
  1. 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/