Taco night gets a serious upgrade here, swapping out the usual corn or flour shells for crispy, oven-baked plantain rounds that are pressed flat and roasted until their edges turn deeply golden. The result is a sturdy, slightly sweet base that holds up beautifully under a boldly spiced turkey filling seasoned with turmeric, Ceylon cinnamon, ginger, and coconut aminos — a combination that smells incredible and tastes even better. Because every ingredient in this recipe is naturally free from shellfish and there's no seafood anywhere near the prep, it's a genuinely stress-free cook with nothing to double-check or swap out. The filling comes together in a single skillet while the shells finish in the oven, so timing is easy and cleanup stays minimal. Creamy avocado slices, shredded green cabbage, and a squeeze of fresh lime bring brightness and crunch to every bite, making the whole plate feel fresh and satisfying. This is the kind of weeknight dinner that looks impressive enough for company but is honestly pretty simple to pull off.
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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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