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Author Notes: This is a recipe my older daughter enjoyed in her lunchbox a few months ago. It combines fried plantains (aka Dodo in Nigerian parlance), with flaked pan-fried/baked white fish, delicious salsa and coriander leaves to complete it, all rolled up and cut into little pieces—perfect for any lunch box. - Kitchen Butterfly —Kitchen Butterfly
Food52 Review: Kitchen Butterfly's Tortilla Lollies deliver dynamic little bites of bright flavors and contrasting textures. Crisp lettuce and tender flaked white fish complement the zingy salsa, starchy fried plantains, and pungent fresh cilantro, all wrapped snugly in a whole-grain tortilla and served with sour cream. It is hard to imagine a more interesting pick-me-up in the lunch bag!! Red snapper and raspberry chipotle salsa tasted wonderful in the Lollies, which reminded me a little of California fish tacos. - AppleAnnie —The Editors
- 4 – 6 wheat tortillas
- 1/2 cup - 1 cup of salsa (Homemade or storebought). See http://www.food52.com/recipes/6380_best_tomato_salsa
- 1/4 of an Iceberg lettuce, washed and shredded
- Coriander leaves and stems, torn
- Plantanos Fritos
- Optional: 2 white fish fillets, pan fried and flaked into large pieces (I used Tilapia)
- Sour cream, to serve
- Warm tortillas according to instruction on the pack
- Place some salsa in the centre of each tortilla and spread out with a spoon. Top with some iceberg lettuce and coriander leaves. Finish off by adding some whole/sliced plantanos fritos and if using, tilapia flakes. Then roll up.
- With the seam side up, pass 4 - 6 skewers or toothpicks at regular intervals and then cut into rings.
- 2 - 3 ripe plantains
- Vegetable oil for deep-frying
- Salt (optional)
- Heat about 3-4 cm of oil in a pan over medium heat.
- Slice the plantains open and halve length ways and cross ways to yield 4 pieces. Salt if necessary.
- When the oil has warmed up (such that an onion ring fries in 30 – 40 seconds), add the plantains, a few pieces at a time, and fry till one side is golden.
- Turn and let the other side brown. Remove and place in a colander/sieve lined with paper towels. Let cool down and when ready to use, leave whole or slice.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Brown Bag Lunch
It's a little Spanish, a little Italian, and a lot wonderful
Bring some flare to your cookout.
Life's better with snacks.
Organized spice drawer: check.
A better basket.