Servings: 30 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
For the Turkey Tacos:
- 2 tablespoon Avocado oil (or olive oil)
- 1 ½ pounds Ground turkey
- 1/3 cup White onion – chopped
- 1 tablespoon Chili powder
- 3 teaspoon Cumin
- 2 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 teaspoon Garlic – minced
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Chipotle powder (optional)
- 3 tablespoon Tomato paste
- ¼ cup Apple cider vinegar
- ½ cup Chicken broth (extra 1/4 cup if needed)
For the Cauliflower Rice:
- 1 large head of Cauliflower
- 1 tablespoon Avocado oil (or olive oil)
- ½ cup Onion – diced
- 3 cloves Garlic – minced
- 1 teaspoon Cumin
- 1 teaspoon Salt (more if desired)
- 2 tablespoon Tomato paste
- ½ cup Chicken or vegetable broth
- Fresh cilantro (optional)
Instructions
- You can make the cauliflower rice while the taco meat is cooking or make it ahead of time. Preheat a large skillet over medium heat. Once hot, add the onion and oil. Allow for 2-3 minutes before adding your ground turkey or beef. Continue to stir so that the meat cooks evenly.
- While the meat is cooking, combine all the spices in a small bowl (chili powder through salt or chipotle powder). Add your spices once the meat is no longer pink. Season the meat with spices. Add in the apple cider vinegar, tomato paste, and chicken broth. Increase the heat and mix everything until the spices and liquid are evenly cooked. Reduce the heat to medium-low. Allow simmering for 3-5 minutes or until most of the liquid has been absorbed.
- Cut your cauliflower in half and half again. Remove and discard the stem. Cut the cauliflower head into chunks (1-2 inch pieces). Place in a food processor and pulse a few times. You should do this in 2-3 batches. Remove and set aside between batches.
- Preheat a large skillet over medium heat. Sauté the onion for 3 minutes, add the garlic, and cook for another 1-2 minutes.
- Add the cauliflower rice, salt, and cumin. Stir around to coat the mixture evenly.
- Increase the heat to medium-high after adding the tomato paste and ¼ cup broth. Continue to stir the mixture until the tomato paste dissolves. If the mix is too dry, add another tablespoon of broth. If the mixture is slightly wet, continue to simmer until the liquid dissolves.
- Arrange the cauliflower rice on the bottom, followed by the taco meat. Top with tomatoes, avocados, green onions, cilantro, salsa, lettuce, cheese, or anything you like.
Nutrition Facts
Calories: 347kcal
Carbohydrates: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 93mg
Sodium: 1574mg
Potassium: 991mg
Fiber: 3g
Protein: 43g
Net Carbohydrates: 0.8g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Turkey and Cauliflower Rice Bowl
Refrigerate any leftovers for up to 5 days. Uncooked cauliflower rice can be frozen for up to a month.
