Crispy baked plantain rounds take the place of traditional corn or flour tortillas here, and the result is genuinely exciting — sturdy enough to hold a generous scoop of filling, with golden, slightly caramelized edges that add real flavor to every bite. The turkey filling is anything but plain, layered with turmeric, ginger, Ceylon cinnamon, and a splash of coconut aminos for that deep, savory richness you'd normally expect from a soy-based sauce. Coconut aminos is the quiet hero of this recipe — it delivers all the umami depth of soy sauce without a drop of soy in sight, which makes it a brilliant swap for anyone navigating that restriction. Apple cider vinegar and a little bone broth round out the braising liquid, keeping the meat moist and punchy rather than dry or one-dimensional. Topped with creamy avocado, crisp shredded cabbage, fresh cilantro, and a hard squeeze of lime, every component earns its place on the plate. The whole thing comes together in one skillet and one sheet pan, which means cleanup is minimal even when the flavors feel anything but simple. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one is the kind of meal that makes you forget you were working around a restriction at all.
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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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