These Turkey Lettuce Wrap Tacos are a perfect Low-Carb dinner and this tasty recipe is also Whole 30, Paleo gluten-free, and South Beach Diet Phase One!
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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.
Then what made this turkey tacos story especially fun is that later I met Marisa at SXSW, and had a great time chatting with her in person after getting to know her online. We're still friends on Twitter, and fast forward a few years later and I've made these turkey tacos she introduced me to over and over. Through the years I've switched to eating the turkey mixture with iceberg lettuce, although you can certainly use any type of lettuce you prefer.
The other thing that's changed about this recipe is that my Costco used to have ground turkey in 1 1/2 pound packages, but now Costco has packages that are nearly two pounds (and my grocery store sells packages of ground turkey that are one pound.) So I've changed the recipe slightly to use two pounds of ground turkey, and believe me when I say you won't mind having a bit of this turkey mixture left over to eat the next day. It will keep a day or two days pretty well in the fridge, or cut the recipe in half if you want a smaller amount.
I love the tomato-avocado salsa used here, but when I had leftover turkey and the ...