paleo street tacosjump to recipe
I love these paleo street tacos. I love everything about street tacos. I love the portion size; I love the deliciously seasoned meat; and most importantly, I love the generous toppings of onion, cilantro, and lime. I crave them pretty often and tonight decided to make a batch.
I paleo-ized the tacos by opting for butter lettuce instead of corn tortillas. I made these tacos with ground turkey meat. Why? Because it’s low fat, high protein, cooks really quickly, and frankly that is what was in my fridge. To break up the texture of the ground turkey and help absorb some of the flavors, I added carrots. I also added salsa to the ground turkey/carrots to help maintain moisture and add more flavor.
They were delish. I’ve decided few things are better than piping hot perfectly seasoned taco meat on top of crisp butter lettuce with a squeeze of fresh cool lime juice. YUM. I washed the whole thing down with my version of a skinny margarita – keep your eyes peeled for that recipe.Print
paleo street taco
- Total Time: ~ 15 mins
- Yield: 3-4
- 1 package of reduced fat ground turkey
- 3 carrots cut into 1/8” discs
- 1 T ground cumin
- 1 cup fresh salsa (I like it spicy!)
- 3 limes (2 for cooking and 1 for garnish)
- 1 cup chopped cilantro
- 1 head of butter lettuce
- 1/4 cup of diced purple onion
- 1 T extra virgin olive oil
- guacamole for toppings
- sea salt and cracked pepper to taste
Heat up a large skillet with about 1 T extra virgin olive oil. Add the ground turkey, carrots, cumin and about ½ cup of the salsa. Stir the mixture together – making sure to break up the turkey meat as it cooks.
When the meat is about finished, squeeze in the juice of about 2 limes and add about ½ cup cilantro. Stir and spoon into the butter lettuce leaves.
I topped my tacos with a couple dabs of pre-made guacamole, more salsa, purple onion, more cilantro, and more lime. Absolutely delicious.