Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add chicken and taco seasoning, cooking for about 7-10 minutes until browned and cooked through.
- In the same pan, add more olive oil if needed, then sauté the fajita veggies for about 5-7 minutes until tender.
- Peel the green plantains and cut them into quarters. Heat coconut oil in a large frying pan, then fry the plantains for about 5 minutes on each side.
- Smash each fried plantain quarter to about half an inch thick, then fry again for 3 minutes on each side until crispy and golden.
- To assemble, place a crispy tostone as a base, layer with guacamole, sautéed chicken and veggies, pico de gallo, and cilantro ranch dressing.
- Serve warm, and enjoy with extra guacamole or a fresh salad.
Nutrition
Notes
These sliders are budget-friendly, gluten-free, and dairy-free, making them a great choice for family meals.
