These Turkey Lettuce Wrap Tacos are a perfect Low-Carb dinner and this tasty recipe is also low-glycemic, gluten-free, and can easily be Keto if you use higher-fat ground beef! Use Lettuce Wraps to find more recipes like this one.
The story about these Turkey Lettuce Wrap Tacos started on Twitter when Marisa from Food in Jars was talking about this turkey taco recipe years ago, and when I checked the recipe, I just couldn’t wait to try it right away. I first used romaine lettuce, and of course I never manage to make a recipe just like it’s written, so I added some green onions (and a lot more cilantro) to the turkey mixture, and I used a very generous amount of tomato-avocado salsa. What makes this turkey tacos recipe so good is the chiles, cumin, and chopped cilantro that seasons the turkey, and believe me, these turkey tacos are a complete keeper, something you’ll make over and over.
I love tacos and LOVE Mexican food. But what I love the most is that tacos can be so versatile. You can stuff them with chicken, fish, beef, turkey, or go vegetarian. You can serve them on a flour tortilla, hard shell taco, corn tortilla, or lettuce cup. The toppings are endless and flavors are unlimited. You can make them as healthy or unhealthy as you like.
It’s funny to me how when you go through a hard time together or make a special heart connection, no matter how long it’s been since you’ve seen that person or talked to them … that connection has not vanished. It is still there because you know a side of that person not a lot of other people know. You know how to get right to the “good stuff” and cut through the fake “how’s it going?” stuff! I LOVE it!
Turkey Lettuce Wrap Tacos With Tomato - Avocado Salsa
Yield: 10 Tacos
Total time: 16 Minutes
Prep time: 8 Minutes
Cook time: 8 Minutes
Ingredients:
For Tacos:
- 1/2 cup thinly sliced green onions
- 1 large bunch cilantro, finely chopped (about 1 1/4 cups chopped cilantro. I used 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste.)
- 1/4 tsp. ground Chipotle or Cayenne pepper
- 2 lbs. ground turkey (or use ground beef if you prefer)
- 1 tsp. salt (more or less to taste)
- 2 T fresh lime juice
- 1-2 tsp. olive oil
- 1 tsp. minced garlic (I used minced garlic from a jar, but fresh garlic would be even better)
- 1 can (4 oz.) diced green chiles (not Jalapenos, unless you want it really hot)
- 1 1/2 tsp. ground cumin
- 2 large heads iceberg (or use any lettuce you prefer like romaine, Boston lettuce, or butter lettuce)
For Salsa:
- 2 T fresh lime juice
- 2 T olive oil (optional)
- sea salt to taste
- 2 medium avocados, diced
- 1 1/2 cups finely chopped cherry tomatoes
- 1/4 cup finely chopped cilantro
Instructions:
- First, Heat olive oil in heavy frying pan over medium-high heat and then add minced garlic and diced green chiles and cook about 1 minute.
- Second, Add cumin and ground chipotle or cayenne and cook about 1 minute more.
- Next, Then add turkey and salt and cook until all the water has evaporated and the turkey is starting to lightly brown, breaking apart with the back of the turner as it cooks. This can take a few minutes, but don’t rush the browning step.
- While turkey cooks, thinly slice green onions and set aside, then wash cilantro, spin dry or dry with paper towels, and finely chop cilantro.
- Peel and dice avocado, place in glass or plastic bowl and toss with lime juice.
- Stir in chopped tomato, chopped cilantro, and olive oil, season to taste with salt.
- Cut off root end of lettuce and cut away the core. Discard tough outer leaves, then cut the lettuce into quarters to create “cups” to fill with taco meat. (Save the small inner pieces for another use.)
- When turkey is lightly browned, add sliced green onions and cook another 1-2 minutes.
- Turn off heat, then stir in 1 cup chopped cilantro and 2 T lime juice.
To Assemble Tacos:
- First, Spoon 2-3 large spoonfuls of turkey mixture into each piece of lettuce.
- Second, Top meat mixture with salsa.
- You could also eat this mixture inside whole wheat tortillas or pitas, or even corn tortillas if you’re not watching carbs. If you’re not eating all of this at once I would refrigerate the turkey, lettuce, and salsa mixture separately; then reheat the turkey in a frying pan when you’re ready to eat the leftovers.
Notes:
- Recipe adapted from Molly Watson’s Turkey Tacos, discovered via Twitter from Marisa.
- All images and text ©Kalyn Denny for Kalyn's Kitchen.
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