Pistachio Free Ground Turkey Tacos with Plantain Shells
Taco night gets a serious upgrade when the shells are made from smashed, oven-baked green plantains — crispy at the edges, tender in the middle, and sturdy enough to hold a generous scoop of spiced turkey filling. The seasoning blend of turmeric, ginger, Ceylon cinnamon, and coconut aminos gives the ground turkey a warm, layered depth that feels anything but ordinary. Coconut aminos and apple cider vinegar pull the filling together into something saucy and bright without relying on any processed condiments or mystery ingredients. Topping each shell with creamy avocado, crunchy shredded cabbage, and fresh cilantro brings color, texture, and freshness to every single bite. Tree nut allergies and sensitivities can make navigating packaged taco kits or restaurant meals genuinely stressful, but every ingredient here is straightforward and easy to verify. This is the kind of recipe that looks impressive on the plate but comes together with simple techniques — pressing plantain rounds flat with a glass is honestly a little satisfying. Squeeze a lime wedge over everything right before eating and you will not miss the old taco shells one bit.
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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.
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