Chicken Free Ground Turkey Tacos with Plantain Shells
These tacos swap the usual flour or corn tortillas for crispy baked plantain shells, and the result is genuinely exciting — sturdy enough to hold a generous filling, with golden edges and a subtly sweet, starchy bite that plays beautifully against the savory turkey. The filling itself is layered with turmeric, ginger, Ceylon cinnamon, and oregano, then finished with coconut aminos and a splash of apple cider vinegar for a depth of flavor that feels anything but ordinary. Ground turkey soaks up all those warm spices and simmers down into a moist, fragrant filling that's satisfying without being heavy. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime bring brightness and texture to every bite, making each taco feel complete and fresh. The plantain shell technique is easier than it sounds — a quick bake, a press with the bottom of a glass, and back in the oven until the edges crisp up perfectly. This is the kind of weeknight dinner that looks impressive on the plate but comes together with straightforward pantry staples and one skillet.
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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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