Here’s a recipe to save in the recipe box! This Paleo-friendly Southwest Turkey Taco Salads recipe is a perfect fit for those following the Paleo diet and looking for a Cinco de Mayo recipe. Lean ground turkey has less saturated fats than the ground beef traditionally thought of in Tex-Mex dishes. The avocado provides healthy fats, while a homemade cilantro-and-lime dressing adds a burst of fresh flavor.
Southwest seasoning (such as Mrs. Dash) is available in many grocery stores in the spice aisle, but if you already have Montreal Chicken Seasoning on-hand, use that! The recipe will still be just as good.
If you aren’t familiar with jicama, you can click here to check out our primer on the mellow root veggie: All About Jicama: How to Peel, Chop, and Shred
Not following Paleo? You’ll still love this recipe! Just substitute canola or vegetable oil for the coconut oil.
- 1 Tbsp coconut oil (or use avocado oil)
- 11/2 lb ground turkey
- 3 cloves garlic, minced
- 11/2 Tbsp Southwest seasoning (or use Montreal chicken seasoning)
- 1 tsp salt, ½ tsp pepper
- ¼ cup fresh lime juice
- ¾ tsp garlic salt
- ¼ cup extra virgin olive oil
- ¼ cup chopped fresh cilantro (or use parsley)
- 2 romaine lettuce hearts, shredded (8 cups)
- 2 ripe avocados, diced
- 4 Roma tomatoes, seeded and chopped
- 1 medium jicama, peeled and shredded
- Heat oil in a large nonstick skillet over medium-high heat; add ground turkey, garlic, seasoning, salt and pepper. Cook 8 minutes or until turkey is no longer pink, stirring occasionally.
- Whisk together lime juice and garlic salt in a small bowl until blended. Gradually whisk in oil, blending well; stir in cilantro.
- Divide turkey mixture, lettuce, avocado, tomato and jicama evenly among 6 plates; drizzle with dressing.