Gelatin Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that might hide unwanted additives. The plantain rounds get pressed flat and baked twice until the edges turn golden and satisfyingly crunchy — no frying required, and nothing mysterious in the ingredient list. The turkey filling is where things get really interesting: turmeric, Ceylon cinnamon, ginger, and oregano build a warm, layered spice blend, while coconut aminos and a splash of apple cider vinegar add depth without relying on any packaged sauces that could sneak in hidden ingredients. A little bone broth (or water) keeps everything moist and cohesive, so each bite is juicy rather than dry. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime bring brightness and texture that make the whole plate feel vibrant and complete. This is the kind of recipe that looks impressive on the table but comes together with straightforward steps and a short, clean ingredient list you can feel confident about from start to finish.
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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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