These healthy taco turkey lettuce boats are loaded with zesty, taco seasoned turkey, avocado, tomatoes, onion, fresh cilantro, and topped with Mexican shredded cheese! Crisp, refreshing, healthy, and gluten-free.
- 2 tbsp olive oil
- 1 pound ground turkey (extra lean, preferably)
- 1 tsp chili powder
- 2 tsp paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1 tbsp tomato paste
- 12 large romaine lettuce leaves (about 2 hearts), rinsed, dried, and ends cut
- 2 roma tomatoes, diced
- 1/4 cup red onion, diced (about 1/4 of an onion)
- 1/4 cup fresh cilantro, chopped
- 2 avocados, diced
- 1/4 cup shredded Mexican cheese
- 2 limes, cut into wedges
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Heat olive oil in skillet over medium/high heat. Add turkey and cook for 5 minutes, breaking it up with wooden spoon as it cooks. Add chili powder, paprika, cumin, salt, and tomato paste. Cook for 1-2 more minutes or until turkey is fully cooked through. Set aside.
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Double up romaine lettuce leaves and lay them out on a serving plate so you get a total of 6 lettuce boats.
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Divide the taco seasoned turkey between all of the lettuce boats. Sprinkle the top of the turkey with diced tomatoes, diced onion, cilantro, diced avocado, and shredded Mexican cheese. Serve immediately with lime wedges.