Artificial Flavors Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that comes out of a crinkly packet. Every ingredient here is exactly what it says it is — whole plantains, real spices, coconut aminos instead of a sauce loaded with mystery additives, and ground turkey seasoned with turmeric, ginger, Ceylon cinnamon, and dried oregano. That spice blend is genuinely warming and complex, and because you're building it yourself from scratch, there's no guessing what's actually in your taco filling. The plantain shells come together with just coconut oil and salt, baked until the edges go golden and crisp in a way that holds up beautifully under a generous scoop of filling. Creamy avocado, shredded cabbage, fresh cilantro, and a squeeze of lime finish everything off with brightness and crunch. It's the kind of meal that feels indulgent but is built entirely from real, recognizable food — no shortcuts, no synthetic flavor boosters, just honest ingredients doing all the work.
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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.
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