Low Carb Turkey Taco Salad
How to Make It
Step 1
Prepare the romaine lettuce by cutting the leaves into 1” pieces, rinsing them, and then spinning them dry.
Step 2
Wash the tomatoes, cucumbers, and cilantro as well. Slice the tomatoes in half, and dice the cucumber into small dice. Drain the black olives and set them aside. Peel, seed, and slice the avocado.
Step 3
Next, cook the ground turkey. Heat a large skillet over medium-high heat until hot. Add the avocado oil and swirl the pan. Add the ground turkey meat and begin to break up the meat with a spoon.
Step 4
When the meat is halfway cooked, add all of the spices and the kosher salt.
Step 5
Once the meat is almost all cooked, add ¼ cup of water to the skillet to allow the water to mostly evaporate. The water will help distribute the spices evenly and also moisten the meat.
Step 6
To assemble the bowls, add lettuce to the bottom of one bowl.
Step 7
Top the lettuce with the ground turkey, diced cucumbers, sliced tomatoes, and sliced black olives. Top each bowl evenly with sour cream and salsa. Sprinkle on the cilantro and cotija cheese.
Ingredients
- Romaine lettuce – 10 oz
- Tomato raw (includes cherry, grape, roma) – 0.5 cup
- Cucumber – 0.5 large – 8 1/4″ long
- Olives Black Canned Small To Extra Large – 8 tbsp
- Ground Turkey Crumbles Pan Broiled 85% Lean 15% Fat – 1.25 lb
- Avocado oil – 1.5 tbsp
- Coarse Kosher Salt – 1.25 tsp
- Chili powder – 1 tbsp
- Cumin, ground – 1 tsp
- Paprika – 1 tsp
- Coriander Seed Ground Or Whole Dried – 0.5 tsp
- Cilantro – 4 tbsp
- Sour cream – 4 tbsp
- Salsa – 8 tbsp
- Queso Cotija – 4 tsp, grated