Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything grain-based. That swap is exactly what makes this recipe so clever — plantains naturally contain no lupin, so there's no need to scrutinize labels or worry about flour-based shells that might hide legume derivatives. The shells come together by slicing plantains into rounds, tossing them in coconut oil, baking until golden, then pressing them flat and returning them to the oven until the edges turn beautifully crisp. The turkey filling is layered with turmeric, Ceylon cinnamon, ginger, and oregano, then finished with coconut aminos and apple cider vinegar for a savory-tangy depth that tastes far more complex than the ingredient list suggests. Everything gets piled high with creamy avocado, shredded cabbage, and fresh cilantro, then finished with a squeeze of lime that ties it all together. This is the kind of meal that feels festive and satisfying without requiring any specialty products or complicated workarounds — just whole, straightforward ingredients doing exactly what they're supposed to do.
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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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