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Turkey Taco Lettuce Cups — A row of crisp lettuce cups filled with seasoned turkey, topped with diced avocado, pico de gallo and crumbled cheese, lime wedges

Turkey Taco Lettuce Cups

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 lb lean ground turkey 93% lean
  • 1/2 cup diced white onion
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 cup canned black beans drained and rinsed
  • 1/4 cup water or low sodium chicken broth
  • 8 large butter lettuce or romaine leaves
  • 1 avocado diced
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled cotija or shredded cheddar
  • Lime wedges for serving

Instructions

  • Warm the olive oil in a large skillet over medium heat.
  • Add the onion and cook for 3 minutes, stirring occasionally, until it turns translucent.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Crumble in the ground turkey with a wooden spoon, breaking it into small pieces as it browns, about 5 minutes.
  • Stir in the chili powder, cumin, smoked paprika and salt.
  • Add the black beans and water, scraping up any browned bits from the bottom of the pan.
  • Simmer, uncovered, for 3 to 4 minutes, until most of the liquid has cooked away and the mixture holds together when pushed with a spoon.
  • Taste and adjust salt.
  • Lay the lettuce leaves on a platter, cupped side up.
  • Spoon the turkey mixture into each leaf.
  • Top with avocado, pico de gallo and cheese.
  • Serve with lime wedges for squeezing.

Good to Know

The turkey filling keeps for 3 days in the fridge; reheat it and build the cups fresh so the lettuce stays crisp.