Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything grain- or seed-based. The plantain rounds get pressed flat while still hot and then returned to the oven until the edges turn deeply golden and satisfying — sturdy enough to hold a generous scoop of filling without falling apart. The turkey itself is anything but plain, seasoned with turmeric, ginger, Ceylon cinnamon, and oregano, then finished with coconut aminos and apple cider vinegar for a savory, slightly tangy depth that makes every bite interesting. Coconut aminos stand in beautifully for soy sauce here, keeping the whole dish free from the hidden seeds and seed-derived ingredients that can sneak into conventional taco seasonings and condiments. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime bring brightness and texture that round everything out without a single seed in sight. It's the kind of meal that feels festive and a little unexpected, yet comes together with straightforward pantry staples and one skillet.
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)
