Taco night gets a genuinely exciting makeover here, swapping out the usual corn or flour shells for crispy, oven-baked plantain rounds that deliver a subtly sweet, golden crunch with every bite. The double-bake method — pressing the rounds flat mid-way through — is a simple trick that creates sturdy little shells sturdy enough to hold a generous scoop of filling without falling apart. For anyone navigating a capsaicin-free lifestyle, tacos can feel like a minefield of hidden chili powders and spice blends, but this recipe builds its bold, savory depth entirely from turmeric, ginger, Ceylon cinnamon, and oregano — warming and complex without a trace of heat. Coconut aminos and a splash of apple cider vinegar bring a bright, umami-rich finish to the ground turkey that makes the filling taste like it simmered all day. Creamy avocado, crisp shredded cabbage, and a squeeze of fresh lime round everything out with cool, fresh contrast. It's the kind of meal that feels festive and satisfying without requiring any compromises on flavor or fun.
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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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