Artificial Food Coloring 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 single ingredient here is whole and recognizable — no dye-laden seasoning packets, no store-bought taco kits with mystery "color added" fine print, just real food from start to finish. The turkey filling gets its gorgeous golden hue from turmeric and a warm blend of ginger, oregano, and Ceylon cinnamon, so there's zero need for artificial coloring to make it look appetizing. Coconut aminos and a splash of apple cider vinegar give the meat a savory, slightly tangy depth that tastes far more complex than the short ingredient list suggests. The plantain shells themselves are wonderfully crisp at the edges and sturdy enough to hold a generous pile of filling without falling apart — a genuinely fun technique that's easier than it sounds. Finished with creamy avocado, shredded cabbage, fresh cilantro, and a squeeze of lime, these tacos are bright, satisfying, and completely free of anything synthetic. If you've been hunting for a taco night recipe where you can read every label without a second thought, this is it.
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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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