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Turkey Taco Skillet with Cauliflower Rice

Makes 2 Servings

Macros: 344cal, Fat 19g, Carbs 20g, Fibre 9g, Protein 27g


1/2 tsp Avocado Oil

227g, Extra Lean Ground Turkey

1/4 Yellow Onion (chopped)

1/2 Red Bell Pepper (diced)

1/2 Yellow Bell Pepper (diced)

1 1/2 tsp Chili Powder

1/2 tsp Paprika

1/2 tsp Cumin

1/8 tsp Sea Salt

1 cup Diced Tomatoes (drained)

2 1/2 cups Cauliflower Rice

1/2 Avocado (sliced, optional)

2 Tbsps Cilantro (chopped, optional)


Heat a skillet over medium heat and add the avocado oil. Add the ground turkey, onion, red bell pepper, yellow bell pepper, chili powder, paprika, cumin, and sea salt. Cook for 10 to 15 minutes or until cooked through. Add the tomatoes, stir well and remove from heat.

Divide the cauliflower rice into bowls then top with the turkey, avocado and cilantro. Enjoy!

Cauliflower rice: Can be served raw or cooked. To cook your cauliflower rice, saute in a skillet for 5 to 7 minutes before serving.

Vegan or Vegetarian: Use cooked lentils instead of ground turkey.

Save Time: Use pre-riced cauliflower.

Dairy Lover: Top with Greek yogurt or grated cheese.

Leftovers: Store in the fridge for up to three days.

No Avocado oil: Use coconut or olive oil instead.

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