It was the most natural thing in the world, for me to develop this Turkey Taco Bowls recipe. Quite necessary, actually. Tacos are a family-favorite. They are quick and easy to prepare in a hurry. The ingredients can be prepped ahead and on crazy, hectic nights, everyone can eat at the time that works best for them.
Since my liver disease diagnosis, I have made many, many attempts to develop a grain-free tortilla that is both delicious and still strong enough to hold our favorite taco fillings. So far, I have been unsuccessful. It is inconceivable, however, for us to simply STOP eating tacos. This new form is as satisfying and delicious as the hand-held version. Turkey Taco Bowls with Cauliflower Rice have given me back a quick-fix, delicious and super-nutritious supper option that our whole family loves! I hope you’ll enjoy them as much as we have!
The Ingredients for Turkey Taco Bowls
I buy my ground turkey from ZayconFoods.com. The quality, price and convenience of their 90/10 ground turkey makes me so happy. I typically stock up when they are having a sale, buying 80 lbs at at time. It comes 40 lbs to a case and one case is the minimum order. The ground turkey comes vacuum-sealed and blast frozen in 1 lb packages. The packages are flattened cubes, nice and square, so they stack and store so easily in the freezer. It’s lean meat from U.S. farms and so much more affordable than trying to buy that same high quality, select turkey in the grocery store. Zaycon’s ground turkey is all natural, minimally-processed, gluten-free and has no added MSG, artificial ingredients or preservatives. If you don’t have an account with Zaycon Foods, I encourage you to check out their website, so you can start enjoying the same quality and great prices that my family has discovered there. We buy chicken breasts, ground turkey, ground beef and boneless pork loin chops through them. The pork chops are actually spectacular. In June, I will be picking up my first order of whole turkey breasts. I’ll be sure to let you know how we like them.
Of course you can always buy packets, but to avoid sugar and chemical additives, I have been making our own taco seasoning for some time. It has a secret ingredient, that we think makes its flavor far superior to anything you buy at the store. It’s called nutritional yeast.
Nutritional yeast is not brewer’s yeast or yeast used in making bread. Nutritional yeast is high in nutrients and has been deactivated as it is produced. Because of this, it will not become frothy or foamy like the yeasts we are typically used to. It comes in flake or powder form. I use the flakes. While the nutritional benefits are its main purpose, I love it for the flavor it brings to my recipes. It is often described as cheesy, nutty, savory or “umami”. Commonly used in vegan dishes, nutritional yeast is used to impart a “cheese” taste. It can be sprinkled on popcorn, or added to soups, sauces and gravies to give them a richness and depth of flavor the way a good chicken stock might. In larger amounts, it can even be used to create vegan “cheese” sauces.
If you’ve never tried nutritional yeast, I would encourage you to experiment with it. When used in my recipe for Homemade Taco Seasoning it creates a flavor profile that allowed my grandkids and I to make homemade Dorito-style taco chips. And the seasoning mix is perfect for these delicious Turkey Taco Bowls.
Since rice is one of the grains I need to avoid on my liver-healing diet, cauliflower rice has become a kitchen staple, for me. If someone tells you it “tastes just like rice”, they’re lying. It tastes like cauliflower. Period. The mouth-feel and texture are very similar to rice, though. And it DOES taste good. It’s incredibly filling and satisfying as a substitute for rice in your favorite familiar dishes. I’m told you can purchase it frozen in some stores. I just always make ours fresh. It’s so simple. To Make Cauliflower Rice:
- Gather your ingredients: 2 small or medium heads of cauliflower, 1 lime, avocado oil (coconut oil or olive oil work, as well.) The cauliflower shrinks by about one half, as the moisture cooks out, so plan according to the number of people you will feed.
- Remove and discard the leaves and core from the cauliflower. Break it into florets and add to the bowl of your food processor. Pulse until the cauliflower pieces becomes similar to rice, in size. You will probably need to do this in two or three batches. When I get home from the grocery store, I usually clean and prep 3 or 4 heads of cauliflower and “rice” them. Store it in an airtight container in the fridge to use throughout the week. It helps meal prep go even faster on busy weeknights.
- To cook cauliflower rice, add 1-2 Tablespoons of avocado oil to my skillet and heat it over medium-high heat. When the oil is hot, add the riced cauliflower. It will cook in minutes. Probably five minutes from start to finish, is my guess. You want it hot all the way through, but not mushy. It should have the texture of firm, cooked rice. A lot of the moisture will cook out and the amount of cauliflower in your skillet will have shrunk.
- After it’s cooked, I like to add the zest and juice of one lime, along with salt and pepper, to taste. That’s it. It’s so simple and really delicious!
Your Favorite Taco Toppings and Add-Ons
This time, we used shredded lettuce, minced onion, olives, black beans, tomatoes, chopped cilantro and homemade guacamole. You could also add diced avocado or my homemade avocado salsa. Choose your family’s favorite salsa, too. Just be sure to check the labels for hidden sugars. Homemade salsa may be the best option, if you can’t find a good one at the store. If you’re not worried about making your Turkey Taco bowls dairy-free, you could also use homemade refried beans, sour cream or your favorite grated cheese.
How to Make Turkey Taco Bowls with Cauliflower Rice
- 2 lbs ground turkey, 90/10
- homemade taco seasoning, 1 whole batch
- 1 cup water
- 2 Tablespoons avocado oil
- 2 small or medium heads of cauliflower
- 1 lime, zest and juice
- salt and pepper, to taste
- assorted taco toppings: shredded lettuce, tomatoes, minced onion, sliced black olives, black beans, homemade guacamole, diced avocado, avocado salsa, chopped cilantro, etc.
- Heat 1 Tablespoon avocado oil in a cast iron skillet.
- Crumble the ground turkey into the skillet and cook over medium heat until browned and cooked through.
- Add one full recipe of homemade taco seasoning along with the water. Heat and stir until the turkey is evenly coated and most of the water has evaporated.
- Remove and discard the leaves and core from the cauliflower.
- Break it into florets and add to the bowl of your food processor.
- Pulse until the cauliflower pieces becomes similar to rice, in size. You will probably need to do this in two or three batches.
- To cook cauliflower rice, I add 1 Tablespoons of avocado oil to my cast iron skillet and heat it over medium-high heat.
- When the oil is hot, I add the riced cauliflower. It will cook in minutes. Probably five minutes from start to finish. You want it hot all the way through, but not mushy. It should have the texture of firm, cooked rice. A lot of the moisture will cook out and the amount of cauliflower in your skillet will have shrunk.
- After it's cooked, I like to add the zest and juice of one lime, along with salt and pepper, to taste.
- Add one or two scoops of Cauliflower Rice to the bottom of a bowl.
- Spoon some prepared turkey taco filling over the rice.
- Top with your favorite taco toppings and add-ons.
It’s my greatest hope that this recipe provides you with a quick-fix, or make-ahead option that gets you through a busy week-night supper, without resorting to the drive-thru or relying on fast-food delivery. You really can get it all on the table in about 30 minutes and you’ll be sharing a hot nutritious meal with the people you love! It doesn’t get better than that, my friend. Have a wonderfully blessed Wednesday!
Tell me about the quick-fix meal that saves you from takeout on busy weeknights. Leave a comment. I’d love to hear from you!