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 scoop of filling, and completely free of any grain-based ingredients. That matters a lot when you're navigating labels on store-bought tortillas or taco kits, where hidden grain derivatives can show up in the most unexpected places. The ground turkey filling is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos, giving it a warmly spiced, slightly savory depth that feels anything but plain. A splash of apple cider vinegar and a pour of bone broth pull everything together into a filling that's moist and fragrant without being saucy. Creamy avocado slices, shredded green cabbage, and fresh cilantro finish each taco with cool crunch and brightness. Every single component in this recipe is naturally whole-food and straightforward, so you can build your plate with total confidence. Squeeze a lime wedge over the top right before you eat — it ties the whole thing together beautifully.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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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