Pecan Free Ground Turkey Tacos with Plantain Shells
Crispy baked plantain rounds stand in for traditional corn or flour tortillas here, and the result is genuinely impressive — sturdy enough to hold a generous scoop of filling yet light and slightly sweet at the edges. The turkey filling gets its depth from a warm blend of turmeric, ginger, Ceylon cinnamon, and dried oregano, with coconut aminos and apple cider vinegar rounding everything out into something savory and just a little bright. It's the kind of weeknight taco that tastes like you put in way more effort than you actually did. Tree nut concerns can make a lot of "creative" recipes feel off-limits, but every single component here — from the coconut oil to the bone broth — is naturally free of pecans and any sneaky nut-based additions. Fresh avocado, shredded green cabbage, and a squeeze of lime finish each taco with cool crunch and acidity that cuts right through the richly spiced meat. Whether you're cooking for someone with dietary restrictions or just looking for something a little different on taco night, this one earns a permanent spot in the rotation.
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!