Lactose Free Ground Turkey Tacos with Plantain Shells
Crispy baked plantain rounds take the place of traditional corn or flour tortillas here, making these tacos naturally free of dairy without any substitutions or workarounds — just real, whole ingredients doing all the heavy lifting. The shells get pressed flat mid-bake so they develop those irresistible golden, crisp edges that hold up beautifully under a generous scoop of filling. The ground turkey is seasoned with turmeric, Ceylon cinnamon, ginger, and oregano, then finished with coconut aminos and a splash of apple cider vinegar for a savory, slightly tangy depth that feels anything but plain. Coconut oil handles all the cooking fat throughout, so there's zero butter or cream sneaking in anywhere. Creamy avocado slices, shredded green cabbage, and fresh cilantro pile on top for cool contrast against the warm, spiced meat. A squeeze of lime right before eating ties every layer together in the best possible way. These are the kind of tacos that make you forget you were ever working around a restriction in the first place.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!