Cashew Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything from a box. The edges turn golden and crackly in the oven, and that subtle starchy sweetness pairs beautifully with a warmly spiced turkey filling seasoned with turmeric, Ceylon cinnamon, ginger, and a splash of coconut aminos. The whole dish is built from whole, recognizable ingredients — no packaged seasoning blends, no mystery sauces, nothing that could sneak in a tree nut you weren't expecting. Ground turkey gets cooked down with onion, garlic, and a little bone broth until it's deeply savory and just saucy enough to hold together on the shell without falling apart. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime finish everything off with brightness and crunch. It's the kind of meal that looks impressive on the plate but comes together in one skillet and one sheet pan, which means cleanup is genuinely manageable. Whether you're cooking for a crowd or just treating yourself to something a little more exciting on a weeknight, this one delivers.
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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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