Turkey Taco Lettuce Cups

Seasoned ground turkey with all the taco fixings served in crunchy romaine cups. Lower carb than tortillas, just as satisfying.

340

Calories

30g

Protein

14g

Carbs

19g

Fat

GLP-1 Tip

Taco meat freezes brilliantly — make a big batch and portion it out. On tired evenings, just reheat the meat and pile it into whatever vessel you have energy for.

Moderate toleranceHigh ProteinLow CarbGluten Free

Ingredients

Serves 1 · 8 min prep · 10 min cook

120 g ground turkey, 93% lean
3 g cumin
3 g chilli powder
2 g garlic powder
2 g paprika, smoked
15 g tomato paste
4 piece lettuce, large leaves
40 g tomato, diced
20 g cheddar cheese, shredded

Allergens

Milk

Substitutions

Use beef mince for a richer flavour. Skip cheese and yogurt for dairy-free. Use corn taco shells instead of lettuce if you want more carbs.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Heat a non-stick pan over medium-high heat. Add 120g lean ground turkey (93% lean) and break up with a spatula. Cook for 5-6 minutes until browned.
~6 min
2
Add 1 tsp cumin, 1 tsp chilli powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of salt. Stir well and cook for 1 more minute.
~1 min
3
Add 2 tbsp water and 1 tbsp tomato paste. Stir and let the sauce thicken for 2 minutes.
~2 min
4
Wash and separate 4 large romaine lettuce leaves to use as cups.
~2 min
5
Spoon turkey mixture into lettuce cups. Top with diced tomato, 20g shredded cheese, a spoonful of Greek yogurt (as sour cream), and hot sauce if desired.
~3 min

Turkey Taco Lettuce Cups

Ingredients

Allergens

Substitutions

Method

Chef Notes