Taco night gets a serious upgrade here, swapping out the usual corn or flour shells for crispy baked plantain rounds that are genuinely crunchy at the edges and satisfying in a way that feels totally intentional — not like a compromise. Avoiding nightshades means saying goodbye to tomatoes, peppers, and chili powder, which are basically the backbone of most taco seasoning blends, but the turkey filling here leans on turmeric, ginger, Ceylon cinnamon, and coconut aminos to build a warm, deeply savory flavor that you won't miss them for a second. The apple cider vinegar and bone broth add brightness and body to the meat without any tomato-based sauces or salsas in sight. Pressing the hot plantain rounds flat before their second bake is the move that gives you that golden, crisp shell — it takes about thirty seconds of effort and makes a huge difference in texture. Creamy avocado, shredded green cabbage, and a squeeze of fresh lime bring freshness and crunch to every bite, rounding out the whole plate beautifully. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for feeding a crowd who might not even realize anything is missing from the usual lineup.
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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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