Breastfeeding Friendly Ground Turkey Tacos with Plantain Shells
Crispy baked plantain rounds stand in for traditional corn or flour tortillas here, making these tacos naturally grain-free and packed with real, whole-food ingredients that support a nursing body without any compromise on flavor. The smashed-and-double-baked technique gives each shell genuinely satisfying crunch at the edges while staying tender in the center — no frying required. The ground turkey filling is seasoned with turmeric, ginger, and Ceylon cinnamon, a warm and aromatic combination that feels anything but boring, and the coconut aminos add a subtle savory depth without soy or gluten. Bone broth stirred into the skillet keeps the meat moist and adds a quiet nutritional boost that fits right in with the nourishing goals of a breastfeeding diet. Creamy avocado, shredded cabbage, and a squeeze of fresh lime finish everything off with brightness and healthy fats that are genuinely useful during the postpartum period. It's the kind of dinner that looks impressive on the plate but comes together in a single skillet and one baking sheet, which is exactly what you need when sleep is a luxury.
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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)
Can be omittedfresh parsley
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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