Walnut Free Ground Turkey Tacos with Plantain Shells
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 texture to every bite. The turkey filling is where things get interesting: turmeric, ginger, Ceylon cinnamon, and coconut aminos build a warm, layered flavor that feels far more complex than a standard taco night. A splash of apple cider vinegar and a little bone broth pull everything together into a filling that's moist, savory, and deeply satisfying. Creamy avocado slices, crisp shredded cabbage, and a squeeze of fresh lime finish the whole thing off with brightness and crunch. Because every component is made from scratch using whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding in a spice packet or seasoning blend. It's the kind of meal that feels festive and a little unexpected, yet comes together in a single skillet and one baking sheet. Whether you're cooking for a crowd or just shaking up your weeknight routine, these tacos deliver on every level.
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Learn more →Ingredients
4 servings
For the plantain shells
- 2 large green plantains (about 1 lb total), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the turkey filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup homemade bone broth or water
- ¾ tsp fine sea salt, or to taste
For serving
- 2 ripe avocados, pitted and sliced
- 1 cup green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
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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