Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that comes out of a crinkly bag. Every ingredient here is whole and straightforward — coconut oil, spices, real broth, fresh produce — so there's nothing hiding in the lineup that could sneak in unwanted additives. The turkey filling is genuinely fragrant and complex, layered with turmeric, Ceylon cinnamon, ginger, and a splash of coconut aminos that brings a savory depth without relying on processed condiments. Pressing the hot plantain rounds flat and sending them back into the oven is a small step that pays off big, giving you crispy-edged shells sturdy enough to hold all that saucy filling. Creamy avocado, shredded cabbage, and a hard squeeze of lime finish everything off with brightness and crunch. It's the kind of meal that feels festive and a little special without requiring anything unusual or hard to find.
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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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