Taco night gets a serious upgrade when the shells are made from scratch using nothing but green plantains, coconut oil, and salt. The technique is surprisingly satisfying — you bake thick rounds until golden, smash them flat, then return them to the oven until the edges turn irresistibly crisp. They hold up beautifully under a generous pile of filling without going soggy, which is more than most store-bought shells can claim. The turkey filling is where things get really interesting: turmeric, ginger, Ceylon cinnamon, and coconut aminos layer in a warm, slightly exotic depth that makes every bite feel intentional rather than thrown together. Because every single ingredient here is whole and straightforward, you never have to second-guess what's in your food or worry about hidden additives sneaking into your meal. Creamy avocado, crisp shredded cabbage, fresh cilantro, and a squeeze of lime finish everything off with brightness and texture. This is the kind of weeknight dinner that looks impressive, tastes even better, and quietly checks every box you need it to.
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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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