Honey Free Ground Turkey Tacos with Plantain Shells
Total time55 min
Prep time20 min
Cook time35 min
4.8
(13)
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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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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