Taco night gets a serious upgrade here, swapping out the usual grain-based shells for crispy, golden plantain rounds that are pressed flat and baked until their edges turn irresistibly crunchy. The technique is simpler than it sounds — a quick smash with the bottom of a glass is all it takes to transform thick plantain slices into sturdy little shells that can actually hold a generous scoop of filling. The turkey filling is where things get really interesting: turmeric, Ceylon cinnamon, ginger, and oregano come together with coconut aminos and apple cider vinegar for a warmly spiced, slightly tangy mixture that tastes far more complex than the ingredient list suggests. Creamy avocado, crisp shredded cabbage, and a squeeze of fresh lime bring brightness and texture to every bite, making each assembled taco feel genuinely complete. For anyone navigating a rice-free lifestyle, this kind of recipe is a reminder that the workaround can be just as satisfying — sometimes more so — than the original. The whole thing comes together in one skillet and one sheet pan, which means cleanup is mercifully minimal. These are the kind of tacos you'll find yourself craving on a regular weeknight.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
