Plantains are indigenous to the tropical regions of Southeast Asia and were introduced to the Caribbean in the early 16th century by Spanish and African slave traders. The plantain trees easily adapted to the region's tropical environment and rapidly dispersed throughout South America.

Plantain is naturally low in sodium, high in fibre and rich in potassium, vitamins A, C and B6 and is perfect as a gluten-free substitute for a variety of baked goods such as breads, muffins and even tortillas.

Technically plantain is a fruit, but much like tomato and unlike the banana, is eaten and cooked as if it were a vegetable and is starchy not sweet. Plantacos are therefore a great alternative to traditional tacos made from flour or corn.

I've filled these plantacos with sustainable halibut, salsa, guac and sour cream and topped with crispy skin but they are ideal for delving into the fridge and using up leftovers such as roast chicken, jalapenos, red onion, tomato and whatever sauce is lurking in there.

This recipe takes little time to rustle up and makes a super lunch or light supper. #ChristmasGift