My husband claims he never ate Tex Mex foods, like tacos and enchiladas, until he met me. He’s exaggerating, but the point he’s making is that Tex Mex dishes are my favorite. Over the years, my husband has grown to enjoy them as well. What’s not to love about a crunchy taco with fresh toppings and a margarita on the side?
On Tuesdays we often join in on the fun of Taco Tuesdays. Prepare the taco meat mixture ahead of time and you will be able to relax and enjoy Taco Tuesdays with the family. My daughter is not a huge Tex Mex fan, but she loves tacos. I’m thankful that she likes to help cook the meat and assemble the toppings.
This recipe is a bonus for taco fans who don’t want the carbs. These Turkey Taco Lettuce Wraps will help you stay on plan. Instead of using a tortilla shell, use lettuce. These taco wraps are packed with flavor from the garlic, peppers, onions, and spices. Trust me, you won’t want to use those taco seasoning packs ever again. This recipe tastes more authentic and has way less sodium. They are truly delightful and you won’t even miss the tortilla.
It’s a dish the whole family will enjoy and you can always give them a choice between lettuce wraps or tortillas. Besides tasting great, they are really easy to make, too! I must warn you-they can get messy, but that’s part of the fun!
As always, I would love to hear from you! Please sound off in the comments!
1 tsp olive oil
1 clove garlic, minced
1 jalapeño, ribbed and seeded
1/2 cup red pepper, chopped
1/2 cup onion, chopped
1 pound ground turkey, 93%
1 tbsp cumin
1 tsp chili powder
1 tsp garlic salt
1 tsp paprika
1/2 cup crushed tomatoes
1/2 cup water
Lettuce, large leaf variety
Heat a teaspoon of olive oil in a skillet over medium heat. Add the garlic, jalapeno, red pepper and onion. Sauté until translucent. Add the ground turkey. Cook the ground turkey until it is no longer pink. Stir the mixture often, so that the ground turkey is crumbly.
Add the spices to the taco meat: cumin, chili powder, garlic salt, and paprika. Stir until combined.
Add the crushed tomatoes and water. Bring the taco meat to a boil then turn down the heat to allow the taco mixture to simmer for 10 minutes.
Arrange the lettuce leaves and scoop the taco mixture onto each leaf, using a 1/2 cup to measure. You may also substitute tortilla shells.
Feel free to add toppings: tomatoes, cheddar cheese, Greek yogurt, cilantro, salsa, etc.
Note: The heat of the jalapeño comes from the ribs and seeds. Removing them allows for a milder taco. If you like your tacos to have more heat, don’t remove the ribs and seeds. Also, feel free to use 2 jalapeños instead of only one. For even more heat, add a chopped serrano pepper to the recipe.
Nutritional information: 118 calories, 5.5 g fat, 4 g carbs, 1.1 g fiber, 13.4 g protein, 237 mg sodium
Toppings will alter the nutritional information.
Makes 7 servings (1 serving=1/2 cup taco mixture atop 1 lettuce leaf.)