Taco night gets a serious upgrade when the shells are made from scratch using nothing but green plantains, coconut oil, and salt. The smashed-and-double-baked technique transforms humble plantain rounds into crispy, golden cups that hold up beautifully under a saucy filling — no store-bought shells, no mystery ingredients, no sweeteners hiding anywhere in the mix. The ground turkey filling is where things get really interesting: turmeric, Ceylon cinnamon, ginger, and oregano build a warm, layered spice profile, while coconut aminos and a splash of apple cider vinegar add savory depth without a drop of honey or any other sweetener. Everything stays completely free of added sugars by design, not by accident. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime bring brightness and texture to every bite. It's the kind of meal that feels indulgent and nourishing at the same time, and the fact that it sidesteps sweeteners entirely is almost beside the point once you taste it.
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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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