Turkey Taco Skillet with Cauliflower Rice

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Turkey Taco Skillet with Cauliflower Rice

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 344kcal


  • 1 tsp Avocado Oil
  • 1 lb Extra Lean Ground Turkey
  • 1/2 Yellow Onion (chopped)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 tbsp Chili Powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/4 tsp Sea Salt
  • 1 3/4 cups Diced Tomatoes (drained)
  • 5 cups Cauliflower Rice
  • 1 Avocado (sliced, optional)
  • 1/4 cup 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 & 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.


Serving: 4g | Calories: 344kcal | Carbohydrates: 20g | Protein: 27g | Fat: 19g | Cholesterol: 84mg | Sodium: 334mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2568IU | Vitamin C: 139mg | Calcium: 97mg | Iron: 4mg

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