Full disclosure: I am fully living off leftovers this week because honestly that’s just where I’m at in life. Next week will be all the lean meats, healthy fish, veggies, and fruits my little heart can handle. It’s called ~balance~.
I could probably write an entire blog post on all the creative ways I repurpose leftovers because it is literally an art. You can’t just eat the same food all week (I mean you can, but it gets boring), you gotta recreate and reinvent. Ok… stay tuned for that….
For now, I want to share my turkey taco lettuce cups with avocado lime crema (*drooooollllll*). Grace and I shot these back in January and somehow its already October – but like I said. This is just where I’m at in life.
These little morsels are delicious, healthy, filling, protein packed, veggie stuffed, and contain only clean ingredients. I love to make these because they are delicious and don’t leave me feeling groggy and weighed down like traditional tortilla tacos sometimes make me feel. Because newsflash – ya girl can EAT. I could probably throw down a good 5 tacos in one sitting. So instead of giving myself a full carb-crash I like to lighten things up with a lettuce cup. Then I can fill up on the good stuff like meat, veggies, and avocado crema sauce! No post eating nap required.
The cool crunch of the butter lettuce cup pairs well with the flavorful heat of the turkey taco meat filling. Topped with finely diced red onion for contrast, fresh tomato, and a pickled radish for a bit of tang and you’re in business. The avocado lime crema is what sends this taco over the top. I’m a firm believer that if you cook with a lean meat, some sort of fat must be re-incorporated for a satisfying dish. These are perfect for a friends-and-family dinner and equally easy to reassemble for a bring-to-work lunch.
If you care about these sort of things, these babes are: Gluten Free, Whole30, Paleo, and Dairy Free.
For the Taco Meat
1 pound ground turkey meat
1 tbsp chili powder
¼ tsp oregano
¼ tsp cumin
¼ tsp cayenne
¼ tsp chili flake
1 tsp salt
¼ cup water
Avocado Lime Crema
1 can coconut milk, just the solidified fat part – reserve coconut liquid if crema gets to thick
1-2 avocados, peeled and de-seeded
1 tsp salt
¼ cup roughly chopped cilantro
juice from 1 lime
Lettuce Cup + Accouterments
Butter Lettuce, pulled apart for “lettuce cup” effect
Diced red onion
Radish (soak in red wine vinegar + 1 tsp salt if you want “pickled”)
For the Taco Meat: In a skillet over medium-high heat, add in the turkey meat and begin to brown. Add in the seasonings once the turkey is partially cooked and continue to chop / brown the meat with a cooking spoon (I use a wooden spoon). Once fully cooked, add ¼ cup of water and cover with a lid, letting the lid tilt a bit open to let steam out. Allow water to reduce, stirring occasionally – This takes about 7 minutes. When done, turn off stove and cover to allow meat to stay warm.
For the Avocado Lime Crema: In a food processor or blender, add in the solidified coconut milk, 1-2 avocados, salt, cilantro and lime. Blend. Continue to add reserved coconut water / avocados until desired consistency is reached.
To Assemble: Spoon the taco meat into the butter lettuce “cups” and garnish with onion, tomato, radish and a dollop of avocado lime crema.
Food Gal Al