AIP Friendly Ground Turkey Tacos with Plantain Shells

Taco night gets a serious upgrade here, swapping out grain-based shells for crispy, golden rounds made entirely from green plantains and coconut oil. The smashing technique — baking, pressing flat, then baking again — gives you edges that genuinely crunch while the centers stay tender enough to hold a generous scoop of filling. The turkey is seasoned with turmeric, ginger, Ceylon cinnamon, and dried oregano, then finished with coconut aminos and apple cider vinegar for a savory, slightly tangy depth that doesn't rely on nightshade-based spices or seed-derived seasonings. That matters a lot when you're following an elimination-style protocol, because conventional taco seasoning packets are almost always off the table. Each plate gets loaded with creamy avocado slices, shredded cabbage, fresh cilantro, and a squeeze of lime, so the toppings do real flavor work without any dairy or grain-based additions. This recipe makes four servings, so it's practical enough for a weeknight family dinner and satisfying enough that nobody at the table will feel like they're eating a compromise version of anything.

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