Crispy baked plantain rounds take the place of corn or flour tortillas here, and the result is genuinely one of the most satisfying taco nights you can pull off at home. Every drop of fat in this recipe comes from coconut oil, which means you're completely clear of the industrial vegetable and seed oils that sneak into so many store-bought shells, spice blends, and packaged sauces. The turkey filling gets its depth from turmeric, Ceylon cinnamon, ginger, and oregano — a warm, slightly exotic blend that makes the meat taste far more interesting than your average taco Tuesday. Coconut aminos and a splash of apple cider vinegar add a savory, lightly tangy finish that ties everything together without a single processed condiment in sight. The smashed-and-re-baked plantain technique is the real star move: pressing the rounds flat mid-bake gives you edges that go genuinely crisp while the centers stay tender enough to hold a generous scoop of filling. Pile on the sliced avocado, shredded cabbage, and fresh cilantro, squeeze a lime wedge over the top, and you've got a plate that looks and tastes like serious effort — even though the process is totally approachable.
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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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