MSG Free Ground Turkey Tacos with Plantain Shells
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.
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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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