Xanthan Gum Free Ground Turkey Tacos with Plantain Shells
Green plantains pressed into crispy, golden shells make a genuinely exciting alternative to store-bought taco wraps, and the whole thing comes together with ingredients you can feel confident about. Many packaged taco shells and seasoning blends sneak in stabilizers and thickeners that can be hard to spot on a label, so building this meal from scratch puts you fully in control. The turkey filling gets its depth from turmeric, Ceylon cinnamon, ground ginger, and oregano — a warm, slightly exotic spice blend that makes the meat smell incredible while it simmers. Coconut aminos and a splash of apple cider vinegar add a savory, lightly tangy finish that ties everything together without any mystery additives. The plantain shells themselves are just three ingredients — green plantains, coconut oil, and sea salt — smashed flat and baked until the edges go properly crisp and golden. Creamy avocado, shredded cabbage, fresh cilantro, and a squeeze of lime on top give you that full taco experience with bright, clean flavors in every bite. It's the kind of weeknight dinner that looks impressive but is really just smart, straightforward cooking.
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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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