Low-Carb Ground Turkey Tacos (Gluten Free and Grain Free)
It’s official, ground turkey tacos are one of my new favorite tacos to make at home. Not only are they delicious, they’re so easy to throw together and make for the perfect weeknight dinner when you’re wanting something tasty but don’t have time to spend hours in the kitchen. The ground turkey taco meat will also keep for a few days in the fridge, so it’s a great option for meal prep and leftovers. In addition to having it on a taco, I love it on a taco salad or in a burrito bowl.
What makes these tacos so delicious is the way the ground turkey is cooked and the Siete Almond Flour Tortillas, a fantastic alternative to flour and corn tortillas. It is, however, very important that you brush or spray the tortillas with avocado oil or avocado oil spray and bake them for a few minutes with the cooked ground turkey before serving. This will ensure your tacos don’t fall apart when eating them, which can often happen with gluten-free tortillas, and makes the shell slightly crunchy, buttery, and almost flakey. The way they turn out reminds me of a Chalupa shell from Taco Bell (hard to believe I used to eat those!) only healthier and tastier. Can’t wait for you guys to give these a try.
Yield: 10 tacos
For the ground turkey:
2 tbsp avocado oil
1 lb. ground turkey
1 medium yellow or red onion, chopped
1 medium tomato, peeled and diced
2 tbsp water
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cumin
1/4 tsp dried oregano
Dash of cayenne
1/2 teaspoon sea salt
For the taco assembly:
Avocado oil or spray, for brushing/spraying tortillas
10 Siete Almond Flour Tortillas
1 head romaine, shredded
1 tomato, chopped
Guacamole or sliced avocado
Cilantro, for garnish
1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and lightly brush with avocado oil. Set aside.
2. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add onion and cook until onion becomes translucent. Add ground turkey, breaking up the meat into small pieces and cooking for 3 to 4 minutes, or until the turkey is no longer pink. Stir in chili powder, paprika, garlic powder, onion powder, ground cumin, dried oregano, cayenne, and sea salt. Add chopped tomatoes and water. Cover skillet, reduce heat to low and let simmer for about 10 minutes.
3. Brush the outside of each tortilla lightly with avocado oil and lay them on baking sheet. Scoop a couple tablespoons of the cooked ground turkey onto the middle of each tortilla. Fold tortillas in half, covering the meat, making a taco shape. Bake for 5 to 7 minutes, or until tortillas become a light golden brown.
4. Assemble tacos as desired with shredded lettuce, fresh tomato, guacamole or sliced avocado, and salsa. Garnish with cilantro. Serve immediately.