BHA & BHT Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from scratch-baked green plantains instead of anything that comes out of a crinkly bag. That matters more than it sounds — packaged taco shells and seasoning blends are some of the sneakiest sources of synthetic preservatives, so building this meal from whole, recognizable ingredients keeps everything genuinely clean. The plantain rounds get pressed flat and double-baked until the edges turn crisp and golden, giving you a sturdy, slightly sweet base that holds up beautifully under a generous scoop of filling. The ground turkey is seasoned with turmeric, Ceylon cinnamon, ginger, and oregano — a warm, aromatic blend that comes together in one skillet with coconut aminos and apple cider vinegar for a savory depth that tastes far more complex than the ingredient list suggests. Creamy avocado, shredded cabbage, and a squeeze of fresh lime finish each taco with brightness and crunch. Every component is straightforward and real, so you know exactly what's going into dinner — no label-reading required.
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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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