Almond Free Ground Turkey Tacos with Plantain Shells
Crispy baked plantain rounds take the place of traditional taco shells here, and the result is genuinely exciting — golden at the edges, sturdy enough to hold a generous filling, and completely free from any tree nut ingredients. The smashing technique is the secret: pressing the par-baked rounds flat before returning them to the oven gives you that satisfying crunch without any frying. The turkey filling is deeply savory thanks to a warm spice blend of turmeric, ginger, Ceylon cinnamon, and oregano, with coconut aminos and apple cider vinegar adding a bright, slightly tangy depth that keeps every bite interesting. Cool, creamy avocado slices and shredded green cabbage on top balance all that warmth beautifully, and a squeeze of fresh lime ties everything together. This is the kind of meal that feels special enough for a dinner party but is genuinely approachable on a weeknight. Every single component — from the shells to the filling to the toppings — is made from whole, straightforward ingredients, so there's no guesswork about what's actually on your plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the plantain shells
- 2 large green plantains (about 1 lb total), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the turkey filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup homemade bone broth or water
- ¾ tsp fine sea salt, or to taste
For serving
- 2 ripe avocados, pitted and sliced
- 1 cup green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Cut each peeled green plantain crosswise into 8 rounds, each about 3/4-inch thick (16 rounds total). Toss the rounds in a small bowl with the melted coconut oil and 1/2 tsp salt until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!