Taco night gets a genuinely exciting makeover here, swapping out corn or flour tortillas for crispy, golden plantain shells that you press and bake right at home. Green plantains are naturally low in free fructose, making them a smart base for anyone navigating fructose sensitivity without wanting to sacrifice the fun of handheld food. The turkey filling is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos — a combination that's warm and deeply savory without relying on tomato-based sauces or high-fructose condiments that can sneak into so many taco recipes. Apple cider vinegar adds just enough brightness to lift the whole dish, and the bone broth keeps the meat beautifully moist rather than dry and crumbly. Creamy avocado, crunchy shredded cabbage, and a squeeze of fresh lime finish each taco with texture and freshness that makes every bite feel complete. This is the kind of meal that looks impressive on the plate but comes together in one skillet and a single baking sheet, which means cleanup is as easy as the cooking itself.
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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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