Low Sodium Tajadas
Discover a healthier twist on a beloved classic with this Low Sodium Tajadas recipe! Featuring perfectly ripe plantains sliced thin and pan-fried to golden, caramelized perfection in heart-healthy avocado oil, this dish is a flavorful yet low-sodium alternative to traditional fried plantains. With just a hint of optional ground cinnamon, these naturally sweet and tender treats make for an irresistible side dish, snack, or complement to your favorite low-sodium main course. Ready in just 20 minutes and boasting simple ingredients, this guilt-free take on tajadas promises to satisfy your cravings while keeping things light and wholesome. Perfect for those seeking a balance of health and flavor, this recipe is a must-try for plantain lovers!
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Recipe Information
Ingredients
- 2 Ripe plantains (yellow with black spots)
- 3 tablespoons Avocado oil (or any neutral, heart-healthy oil)
- 0.25 teaspoons Ground cinnamon (optional for added flavor)
Instructions
Peel the ripe plantains. Start by cutting off both ends of the plantain, then make a shallow slit along the skin and peel it away.
Cut the plantains lengthwise into thin slices (about 1/4 inch thick). You should aim for uniform thickness to ensure even cooking.
Heat a large skillet or non-stick frying pan over medium heat. Add 3 tablespoons of avocado oil and allow it to heat up for about 2 minutes.
Carefully place the plantain slices into the skillet in a single layer, ensuring they are not overcrowded. You may need to fry them in batches depending on the size of your skillet.
Fry the plantains for about 2-3 minutes on each side, or until they turn golden brown. Use a spatula or tongs to carefully flip them over without breaking the slices.
Once cooked, transfer the fried plantains onto a plate lined with paper towels to absorb any excess oil.
If desired, sprinkle a pinch of ground cinnamon over the warm plantains for an added touch of natural sweetness.
Serve the tajadas immediately as a side dish, snack, or alongside your favorite low-sodium main course.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 44.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1789 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
