Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything grain-based. The plantain rounds get pressed flat mid-bake, which gives them those irresistible golden, slightly chewy edges that hold up beautifully under a generous scoop of filling. The ground turkey is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos, so every bite has this warm, layered depth that feels anything but ordinary. Coconut aminos stand in for soy-based sauces, keeping the whole dish free from the fermented grain ingredients that can sneak into conventional taco seasonings and condiments. A splash of apple cider vinegar and a little bone broth pull the filling together into something moist and savory without being heavy. Pile on the sliced avocado, shredded cabbage, and fresh cilantro, then squeeze a lime wedge over everything — it's bright, satisfying, and genuinely fun to eat. This is the kind of recipe that makes you forget you were ever working around a restriction in the first place.
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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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