Wheat Free Ground Turkey Tacos with Plantain Shells

Total time55 min

Prep time20 min

Cook time35 min

Wheat Free Ground Turkey Tacos with Plantain Shells

Taco night gets a serious upgrade when the shells are made from scratch using nothing but green plantains, coconut oil, and salt. The technique is genuinely clever — thick rounds are baked until golden, smashed flat while still hot, then returned to the oven until the edges turn crisp and caramelized. The result is a sturdy, slightly sweet base that holds up to a generously loaded filling without crumbling or going soggy. The ground turkey is seasoned with turmeric, ginger, Ceylon cinnamon, and coconut aminos, which gives it a warmly spiced, deeply savory flavor that feels anything but plain. Coconut aminos stand in for soy sauce here, keeping the whole dish free from wheat-based condiments that can sneak into otherwise simple recipes. Creamy avocado, shredded cabbage, fresh cilantro, and a squeeze of lime finish everything off with brightness and crunch. It's the kind of meal that genuinely doesn't feel like it's missing anything.

About Fig

Fig 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 →

Ingredients

4 servings

For the plantain shells

2 large green plantains (about 1 lb total), peeled
Fresh Plantains Fresh Plantain - Single Fresh Plantain, Each Plantains, Green
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!