Anti Inflammatory Ground Turkey Tacos with Plantain Shells

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory Ground Turkey Tacos with Plantain Shells

Taco night gets a serious upgrade here, swapping out grain-based shells for crispy baked plantain rounds that deliver a naturally sweet, golden crunch with every bite. The double-bake method — pressing the rounds flat and returning them to the oven — creates edges that are genuinely crisp without a drop of inflammatory seed oils, just coconut oil and sea salt. The turkey filling is where the real magic happens: turmeric, ginger, Ceylon cinnamon, and garlic come together in a spice blend that reads as deeply savory rather than medicinal, and coconut aminos keep the whole thing soy-free and subtly rich. Apple cider vinegar and a splash of bone broth round out the sauce, adding brightness and body so the filling stays moist and satisfying rather than dry or crumbly. Creamy avocado, shredded cabbage, and fresh cilantro on top bring cool contrast to the warm, spiced meat — plus a squeeze of lime ties every layer together. This is the kind of meal that genuinely doesn't feel like it's working around anything; it just tastes like really good tacos.

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Ingredients

4 servings

For the plantain shells

2 large green plantains (about 1 lb total), peeled
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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.

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