Green Slime Nacho Cups

Ingredients

• 1 DOLE® Plantain, green starting to turn yellow, peeled and thinly sliced lengthwise
• 1 ½ tsp canola oil
• ¼ tsp salt, divided
• 1 DOLE® Avocado, halved, pitted and peeled
• ½ cup thinly shredded DOLE® purple cabbage
• 1 Tbsp lime juice
• 1 clove garlic, minced

Directions

1. Preheat oven to 400˚F. Toss plantain slices with oil and season with pinch salt. Arrange slices in a single layer with no overlapping on a parchment paper-lined baking sheet.
2. Bake for 16-20 minutes or until lightly golden. Take baking sheet out of the oven and flip plantain slices over about halfway through cook time.
3. Scoop out flesh of avocado with a spoon into small bowl and mash, reserving half an avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw reserving a few shreds for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
4. Serve slime nacho cups with plantain chips.