Step 1

Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Step 2

Remove peel from plantain. Chop into small pieces.

Step 3

Blend all ingredients together in a high speed blender or food processor, for about 60 seconds. You may have to stop the blender a few times, scrape down the sides, and blend again. I find that a low speed works best.

Step 4

Spoon 1/4 cup of the batter at a time onto parchment paper. Use the back of a wet spoon to smooth out batter, and create round tortilla circles about 5 inches wide and 1/8 inch think. This will make about 8 5" tortillas.

Step 5

Bake for 10 minutes, then flip, and then bake an additional 5 minutes. (The easiest way to flip them is: Remove the parchment paper with tortillas sticking to them, and set aside. Line baking sheet with second sheet of parchment. Flip the first piece upside down onto it, with tortillas sticking to it. Then just slowly peel the top layer of parchment off the tortillas. They'll now be upside down and ready to bake for the second time.)

Step 6

You can enjoy them as soft taco shells, or make hard shell tacos by gently folding them into the shape of taco shells and hanging them over the oven rack, and baking an additional 4 minutes, or until firm. **Keep a close eye on them to prevent burning.**