Featured Food Gluten Free Meat Recipes Side Dishes Turkey

Turkey Taco Boats and Coconut Oil Plantains

January 24, 2017

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Last night we had taco Monday instead of taco Tuesday – and boy, was it delish!

On a typical taco night Adam and I head out to Β a restaurant for taco Tuesday deals. We usually end up over ordering…too many tacos, too many baskets of tortilla chips, too much guacamole – wait, is there such a thing as too much guac? πŸ˜‰ Β subsequently, we often leave feeling overly full and have to unbutton the t op button on our jeans.

To make this meal guilt free and not heavy we opted for romaine lettuce leaves instead of tortilla shells and swapped ground beef for lean ground turkey.

This meal is paleo, gluten free friendly and a low-carbΒ friendly.

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Turkey Taco Boats and Coconut Oil Plantains
Print Recipe
Servings
3 people
Servings
3 people
Turkey Taco Boats and Coconut Oil Plantains
Print Recipe
Servings
3 people
Servings
3 people
Ingredients
Servings: people
Instructions
  1. For the turkey taco boats: in a large pan sautΓ© onion in avocado oil until translucent. Add turkey in and cook until almost cooked through. *Use a wooden spatula to break up the meat into a crumbly consistency.
  2. Add seasonings and salsa.
  3. Serve on romaine leaves. Add whatever toppings you like i.e. avoado, cheese, more salsa!
  4. For the plantains: in another large pan sautΓ© 2 ripe plantains in 3 tbsp coconut oil until slightly browned on both sides.
  5. Plate and sprinkle salt.
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