Tajadas are an integral part of any Nicaraguan plate, whether as a street snack or a side dish to a main meal. The key to this recipe is the use of green, unripe plantain, which is starchy and unsweet. This allows it to be cut into thin, crispy slices (Tajadas), similar to chips.
They are traditionally served with frying cheese (Queso para Freír), which holds its shape and doesn't melt, and a simple but refreshing Ensalada de Repollo salad.
Slice the cabbage into very thin strips (or grate it). Peel and coarsely grate the carrot.
Mix the cabbage and carrot in a large bowl.
Mix vinegar, water, salt, and pepper in a small bowl. Pour the dressing over the cabbage. Knead with your hands to soften the cabbage and soak up the flavor. Let it rest for at least 15 minutes.
Peel the green plantains. Cut off the ends and make a shallow cut along the entire length of the peel with a sharp knife (only through the skin, not into the flesh). Peel.
Slice the plantain into the thinnest possible, long slices along the entire length. Use a peeler or mandolin if you have one. They should resemble thick potato chips/crisps.
Heat the oil in a large skillet to a depth of about 1 cm. Fry the plantains in small batches over medium-high heat until golden brown and crispy (3-5 minutes).
Remove, place on paper towels, and salt immediately.
Cut the cheese into thick slices or blocks (about 1 cm thick).
In the same pan where you fried the plantains, fry the cheese over medium heat until golden brown and crispy on the surface (about 2-3 minutes per side).
Remove and drain on paper towels.
Arrange a pile of crispy Tajadas on a plate, topped with 2-3 slices of fried cheese (Queso Frito).
Generously cover everything with the Cabbage Salad (Repollo), ideally including a little of the salad marinade. Serve immediately.