Crispy baked plantain rounds take the place of traditional taco shells here, and the result is something genuinely exciting — golden-edged, slightly sweet, and sturdy enough to hold a generous scoop of spiced turkey filling. Green plantains are pressed flat after an initial bake, then returned to the oven until the edges turn deeply caramelized and crisp, giving you a shell with real texture and character. The turkey filling gets layered complexity from turmeric, Ceylon cinnamon, ginger, and oregano, then finished with coconut aminos and apple cider vinegar for a savory, slightly tangy depth that makes every bite interesting. Because every component is built from whole, recognizable ingredients — no grain-based wrappers, no packaged seasoning blends — there's nothing hidden to second-guess. Creamy avocado, shredded cabbage, and fresh cilantro bring brightness and crunch to the finished plate, while lime wedges tie everything together with a hit of acidity. This is the kind of meal that feels festive and a little unexpected, yet comes together with straightforward technique and a single skillet.
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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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