Taco night gets a serious upgrade here, swapping out flour or corn tortillas for crispy, golden plantain shells that you press and bake right in your own oven. The shells have this satisfying crunch on the edges with a slightly tender center — honestly better than anything from a box. Skipping black pepper in a savory dish like this can feel tricky, but the turkey filling more than holds its own thanks to turmeric, ginger, Ceylon cinnamon, and a splash of coconut aminos that together build a warm, deeply aromatic flavor without any heat from peppercorns. The apple cider vinegar adds just enough brightness to balance the richness of the meat, and the bone broth keeps everything moist and saucy. Creamy avocado, crisp shredded cabbage, and a squeeze of fresh lime finish each taco with cool contrast that makes every bite feel complete. This is the kind of weeknight dinner that looks impressive on the plate but comes together with straightforward steps and pantry-friendly ingredients.
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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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