Paraben Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from scratch-baked green plantains instead of anything that comes out of a crinkly packet. The plantains are sliced, coated in coconut oil, baked until golden, then smashed and crisped again — a two-stage technique that gives you sturdy, slightly caramelized cups that hold up to a saucy filling without falling apart. The ground turkey is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos, which means every bite is warmly spiced and deeply savory without relying on any processed sauces or synthetic additives that can be tricky to vet. Keeping the ingredient list clean and whole-food-focused is exactly what makes this recipe such a reliable choice when you're avoiding preservatives and synthetic compounds commonly found in conventional taco kits and bottled seasonings. Sliced avocado, shredded cabbage, fresh cilantro, and a squeeze of lime finish everything off with brightness and crunch. It's the kind of meal that looks impressive on the plate but comes together in a single skillet and one baking sheet, which means cleanup is as easy as the cooking itself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!