Taco night gets a serious upgrade here, swapping out the usual corn or flour shells for crispy, golden plantain rounds that you press and bake right in your own oven. The result is a sturdy, slightly sweet shell with caramelized edges that holds up beautifully under a generous scoop of spiced turkey filling. For anyone navigating a citric acid sensitivity, store-bought taco seasoning packets and bottled hot sauces are almost always off the table — but this recipe builds its flavor entirely from whole spices like turmeric, Ceylon cinnamon, and ginger, plus coconut aminos and a splash of apple cider vinegar, so there's nothing hidden to worry about. The turkey filling comes together in one skillet and simmers down into something deeply savory and aromatic without relying on any processed shortcuts. Creamy avocado slices, crisp shredded cabbage, and fresh cilantro finish each taco with cool contrast, and a squeeze of lime at the table keeps it bright. It's the kind of meal that feels festive and satisfying without requiring any ingredient detective work — just real food that actually tastes like a treat.
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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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