Whole 30 Ground Turkey Tacos with Plantain Shells

Total time55 min

Prep time20 min

Cook time35 min

Whole 30 Ground Turkey Tacos with Plantain Shells

Taco night gets a serious upgrade when the shells are made from smashed, oven-crisped green plantains instead of anything grain-based or processed. The two-step bake — rounds first, then pressed flat and returned to the oven — gives you edges that are genuinely golden and crisp, holding up to a juicy filling without falling apart. The ground turkey gets layered with turmeric, Ceylon cinnamon, ginger, and coconut aminos, so the flavor is warm and complex rather than the one-note seasoning packet you'd normally reach for. Coconut aminos stand in beautifully for soy sauce here, keeping everything compliant without sacrificing that savory depth. Creamy avocado, shredded cabbage, fresh cilantro, and a squeeze of lime finish each taco with brightness and crunch that makes the whole plate feel fresh and satisfying. This is the kind of meal that genuinely doesn't feel like it's missing anything — it just tastes like really good food.

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Ingredients

4 servings

For the plantain shells

2 large green plantains (about 1 lb total), peeled
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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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