Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything from a box. The edges turn golden and crackly in the oven, and that subtle starchy sweetness pairs beautifully with a warmly spiced ground turkey filling built on turmeric, ginger, Ceylon cinnamon, and coconut aminos. Every single spice in this recipe is intentional and clearly listed, so there's no guessing about hidden blends that might sneak in unwanted ingredients — a real relief when you're cooking around specific spice sensitivities. The turkey filling simmers down with apple cider vinegar and bone broth until it's deeply savory and just moist enough to hold together on the shell without getting soggy. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime finish each taco with brightness and crunch. It's the kind of meal that looks impressive on the plate but comes together in one skillet and a single sheet pan, making it genuinely weeknight-friendly. Whether you're feeding a crowd or just treating yourself, these tacos deliver bold, layered flavor without a single compromise.
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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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