Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that came out of a crinkly bag. The edges turn golden and sturdy enough to hold a generous scoop of filling, while the centers stay just tender enough to give a little with each bite. The ground turkey is seasoned with turmeric, Ceylon cinnamon, ginger, and coconut aminos, which sounds unexpected but creates this warm, deeply savory filling that is genuinely hard to stop eating. For anyone navigating peanut allergies, the whole recipe leans on coconut oil and coconut aminos rather than any nut-based sauces or oils, so there are no sketchy label checks required. Creamy avocado slices, shredded green cabbage, and a squeeze of fresh lime finish everything off with brightness and crunch. It is the kind of meal that looks impressive on the plate but comes together in one skillet and one sheet pan, which is basically the dream.
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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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