Taco night gets a serious upgrade when the shells are made from scratch using nothing but green plantains, coconut oil, and salt. The technique is surprisingly satisfying — you bake the rounds, smash them flat while they're still hot, then return them to the oven until the edges turn crisp and golden. The result is a sturdy, slightly sweet base that holds up beautifully under a generous scoop of filling. The turkey itself is anything but plain. Coconut aminos stand in for soy sauce and bring a deep, savory note without any of the sweeteners or additives that sneak into conventional condiments. A warm blend of turmeric, ginger, Ceylon cinnamon, and oregano gives the meat real complexity, and a splash of apple cider vinegar brightens everything at the end. For anyone navigating labels at the grocery store, this recipe sidesteps the problem entirely — every ingredient is whole and straightforward, with no syrups or sweetened sauces hiding in the mix. Topped with cool avocado, shredded cabbage, fresh cilantro, and a squeeze of lime, each bite hits that perfect balance of warm, creamy, and crisp. It's the kind of meal that feels indulgent but is built entirely from real, clean ingredients.
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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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