
Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything that comes out of a crinkly bag. The plantain rounds get pressed flat and baked twice until the edges turn golden and snappy — sturdy enough to hold a generous scoop of filling without falling apart on you. The turkey itself is anything but plain, seasoned with turmeric, ginger, Ceylon cinnamon, and a splash of coconut aminos that adds a savory depth you'd never guess came together so quickly in one skillet. Coconut aminos is the move here for anyone navigating store-bought sauces — it delivers that umami punch without the sesame that shows up in so many conventional soy and teriyaki-style products. Everything gets finished with cool shredded cabbage, creamy avocado, fresh cilantro, and a hard squeeze of lime that ties the whole plate together. It's the kind of meal that looks impressive but is genuinely weeknight-friendly once you get the hang of the double-bake on those shells.
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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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