Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything store-bought. The plantain rounds bake until golden, get pressed flat while still hot, then go back into the oven to develop those irresistible crispy edges — it's a simple technique that delivers a sturdy, slightly sweet base that holds up beautifully to a saucy filling. The ground turkey is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos, giving it a warmly spiced, deeply savory flavor that feels anything but ordinary. A splash of apple cider vinegar and bone broth keeps the meat moist and pulls everything together into a filling that's rich without being heavy. Topped with creamy avocado slices, crisp shredded cabbage, fresh cilantro, and a squeeze of lime, every bite hits that perfect balance of cool, crunchy, and bold. Because every component is made from scratch with whole, straightforward ingredients, there's no guesswork about what's actually in your food — just clean, satisfying flavors you put together yourself. These are the kind of tacos that disappear fast, so consider doubling the filling while you're at it.
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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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