Peel and cut ripe plantain into chunks, put into a blender, add half cup of milk and blend into a smooth mixture.
Pour eggs into a mixing bowl, add milk, nutmeg, salt, whisk, add blended plantain mixture, flour, garlic powder and mix into a uniform mixture.
Heat olive oil in a pan over medium heat, add butter, yellow onion, ginger, garlic, stir and let sweat for a minute.
Add baby carrots, green bell pepper, shrimps, shrimp seasoning, smoked paprika, stir and let simmer for 3 minutes and take off the heat.
Heat a teaspoon of vegetable oil in a pan over medium heat, dispense about a ladle full of the plantain batter and let fry until the edges are golden, then flip to the other side and let it fry for 2 minutes.
Continue the process with the rest of the batter.
Cut out the plantain crepes into taco size.
Place the crepe on a plate top with cabbage, shrimp sauce, another layer of cabbage, spring onion and ketchup.
Plantain tacos ready to serve.