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.
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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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