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Turkey Tacos

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This recipe isn’t a typical skillet recipe because instead of preparing your greens with the other ingredients in a stockpot or large skillet, you use the greens as a taco “shell”. Butter lettuce and Boston lettuce or other greens, like mature curly kale or collard leaves work well.

Dr. Terry Wahls is a clinical professor of medicine at the University of Iowa and a pioneer in functional medicine. She reversed her own MS through food, and is now helping others do the same in The Wahls Protocol Cooking for Life – a cookbook to treat all autoimmune conditions. Preorder the book for even more free recipes.

Further Food Commentary:

Simple recipe that will keep you coming back again and again on Taco Tuesdays or any day of the week. The use of big, fresh pieces of lettuce as the "shell" cuts out those excess carbs that can contribute to leaky gut, Celiac's disease, and other gut issues. Turkey is a great source of lean protein that will be sure to fill you up and keep you going.

By Paige Geimer

Turkey Tacos

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 4

Ingredients

2 tablespoons ghee
1 pound ground turkey
3 cups thinly slices bell peppers
3 cups thinly sliced onions
3 garlic cloves, minced
8 large lettuce, kale, or collard leaves
1⁄2 cup chopped fresh cilantro
1 tablespoon taco seasoning
Salsa and/or guacamole to taste

Instructions

  1. Heat the ghee in a stockpot or large skillet over medium-high heat.
  2. Add the ground turkey, taco seasoning, bell peppers, and onions. Cook until turkey is browned and the vegetables are tender, 10 to 12 minutes.
  3. Serve the cilantro and hot sauce on the side, or stir them directly into the skillet.
  4. Divide the taco filling among eight large leaf wrappers (lettuce, kale, or collards).
  5. Add salsa and/or guacamole. Roll up or fold up and enjoy.
  6. Alternatively, serve the filling on a bed of greens as a taco salad.

Cooking tip: You don’t need to add water or broth to the fat when you are cooking the meat for this meal.

Heat the ghee in a stockpot or large skillet over medium-high heat. Add the ground turkey, taco seasoning, bell peppers, and onions. Cook until turkey is browned and the vegetables are tender, 10 to 12 minutes. Serve the cilantro and hot sauce on the side, or stir them directly into the skillet. Divide the taco filling among eight large leaf wrappers (lettuce, kale, or collards). Add salsa and/or guacamole. Roll up or fold up and enjoy. Alternatively, serve the filling on a bed of greens as a taco salad. Cooking tip: You don’t need to add water or broth to the fat when you are cooking the meat for this meal.

Nutrition Information

Per Serving: Calories: 303; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 80 mg; Sodium: 202 mg; Potassium: 331 mg; Carbohydrate: 18 g; Fiber: 4 g; Sugar: 8 g; Protein: 24 g

Nutrition Bonus:

Vitamin C: 30%; Vitamin A: 227%; Iron: 20%; Calcium: 11%

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email
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