Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that comes out of a crinkly packet. The edges turn golden and satisfying while the centers stay just tender enough to hold a generous scoop of filling — no corn, no wheat, no mystery seasonings required. The turkey filling gets its depth from turmeric, ginger, Ceylon cinnamon, and coconut aminos, which deliver that savory, umami-forward punch without any added glutamates or flavor enhancers hiding in a spice blend or store-bought sauce. Apple cider vinegar and a splash of bone broth pull everything together into a filling that's moist, fragrant, and genuinely complex. Sliced avocado, shredded green cabbage, and a squeeze of fresh lime finish each taco with brightness and crunch. Every single ingredient here is whole and easy to verify, which makes this a genuinely stress-free option when you're cooking for someone who needs to avoid processed flavor additives. It's the kind of meal that feels like a treat rather than a workaround.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
