Sometimes, fast and easy can be really, really great. Paleo Nick went the simple route with his Cheechako Turkey Tacos and it paid off in spades.
Ground meat of your choice dolled up with a generous sprinkling of Cheechako Taco seasoning hops into a red cabbage-leaf bed – a twist on the ol’ lettuce leaf – and then everything is dressed up with your favorite toppings. May we recommend tomato, avocado, onion and a lime wedge?
This is proof positive that the drive-thru isn’t your only option on crazy nights. Keep it simple, keep it tasty, and always…
“Keep It Paleo!”
Cheechako Turkey Tacos
- 1¼ pounds ground turkey (or any ground meat)
- Purple cabbage cut in quarters, center removed and 3 or more large leaves chosen as boats or taco shells
- 1 Roma tomato, diced
- ½ red onion, minced
- ¼ bunch cilantro, chopped
- 1 avocado,cut in half, pit removed,slicedand removed from skin
- Lime wedges, as garnish
- ½ tablespoons PALEO GRIND Cheechako Taco seasoning
- 1 tablespoon olive oil
- Place a large skillet over medium-high heat and add olive oil, allowing it to heat up. Add Cheechako Taco seasoning and toast in olive oil for approximately one minute.
- Add ground turkey to toasted seasoning and break up the meat, stirring occasionally until turkey meat is cooked through, approximately 5-7 minute
- Place three cabbage leaves on a serving plate, top with taco meat, tomatoes, avocado, onion, cilantro and a lime wedge in each. Enjoy!
“Keep It Paleo!”
We have 1 ¼ pounds of ground turkey to start with. After cooking, this will cook down to 16-17oz and with 1.5oz equaling one block, we end up with about 11 Protein blocks from the turkey.
We get two blocks from the recipe for carbs. One block from the tomato and one from the onion. The cabbage is minimal in this so we wont count it for blocks towards the total.
We have two sources of fats. One comes from the avocado. One tablespoon equals one block, and in 1 avocado we get about 8 tablespoons. Additionally we are using oil to cook with and so we end up taking about half of the oil into the food so we will count that as 4 blocks for a total of 12 fat blocks.
We can break this meal into about 3 equal portions, each with about 4 protein and 4 fat blocks. Protein and Fats are quite balanced in this recipe, we just need to make sure we add in some more carbs to bring this up to a balance meal.