Taco night gets a serious upgrade here, swapping out the usual corn or flour shells for crispy, golden plantain rounds that you smash and bake until the edges turn irresistibly crunchy. The whole dish is built entirely from whole-food ingredients — ground turkey, fresh aromatics, coconut aminos, and a warm spice blend of turmeric, ginger, cinnamon, and oregano — so there's zero guesswork about hidden fillers or fungi-derived additives sneaking into your meal. That spiced turkey filling is genuinely fragrant and deeply savory, with a splash of apple cider vinegar and bone broth pulling everything together into something that tastes far more complex than the ingredient list suggests. Topped with cool shredded cabbage, creamy avocado, and a squeeze of fresh lime, every bite hits that perfect contrast of warm, spiced meat against crisp, refreshing garnishes. The smashed plantain technique is easier than it sounds — a flat-bottomed glass does all the work — and the payoff is a sturdy, slightly sweet shell that holds up beautifully to the filling. This is the kind of recipe that makes a weeknight feel like an occasion without requiring any specialty store runs or complicated swaps.
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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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