Gut Friendly Ground Turkey Tacos with Plantain Shells

Total time55 min

Prep time20 min

Cook time35 min

Gut Friendly 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 processed or grain-based. The plantains bake up with golden, crispy edges and a satisfying chew that holds the filling beautifully without falling apart. The turkey filling is where things get really interesting — turmeric, ginger, Ceylon cinnamon, and a splash of apple cider vinegar create a deeply savory, anti-inflammatory spice profile that's genuinely complex without being heavy on the gut. Coconut aminos keep things soy-free and mellow, while a splash of bone broth adds richness and supports the kind of nourishing, easy-to-digest quality that makes this recipe stand out from standard taco fillings. Creamy avocado, crisp shredded cabbage, and fresh cilantro on top bring brightness and texture that round out every single bite. This is the kind of meal that feels indulgent but works with your body rather than against it — no bloat, no regret, just a genuinely satisfying dinner.

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Ingredients

4 servings

For the plantain shells

2 large green plantains (about 1 lb total), peeled
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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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