Macadamia Free Ground Turkey Tacos with Plantain Shells
Crispy baked plantain rounds take the place of traditional corn or flour tortillas here, and the result is genuinely exciting — sturdy enough to hold a generous scoop of filling, with golden edges and a satisfying chew that makes every bite feel intentional. The ground turkey gets 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. Cool shredded cabbage, creamy avocado, and a squeeze of fresh lime pull everything together into something that feels both fresh and deeply satisfying. Because every component is made from scratch using whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a spice packet or pre-made shell. The smashing technique — pressing the par-baked plantain rounds flat and returning them to the oven — is a small step that makes a huge difference, giving you that crisp, caramelized exterior without any frying. This is the kind of weeknight dinner that looks impressive on the plate but comes together with straightforward pantry staples and one skillet.
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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.
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