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Healthy Turkey Taco Skillet with Cauliflower Rice

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A quick and flavorful 20-minute skillet dinner featuring seasoned ground turkey, fire-roasted tomatoes, and tender cauliflower rice. This healthy, low-carb meal is perfect for busy weeknights and meal prep, delivering all the taco flavors you crave without the guilt.

Ingredients

Scale
  • 1 lb ground turkey (93/7 lean-to-fat ratio)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (4 oz) diced green chiles
  • 1 cup low-sodium chicken broth or water
  • 1 package (12 oz) frozen cauliflower rice (about 3 cups)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • ½ cup shredded Mexican blend cheese or cheddar (optional topping)
  • ¼ cup plain Greek yogurt or sour cream (optional topping)
  • 1 avocado, diced (optional topping)
  • Fresh salsa or pico de gallo (optional topping)
  • Hot sauce to taste (optional topping)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, seed and mince the jalapeño if using, and chop the cilantro. Measure out your spices into a small bowl.
  2. Heat the skillet over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. Add the ground turkey, breaking it up into large chunks. Let it cook undisturbed for 3-4 minutes to get a golden-brown sear.
  3. Flip and break up the turkey into smaller crumbles. Continue cooking for another 3-4 minutes until cooked through and nicely browned. Drain off any excess fat if needed.
  4. Push the turkey to one side of the skillet and add the diced onion to the empty space. Cook for 2-3 minutes until the onion starts to soften. Add the garlic and jalapeño, stirring constantly for about 30 seconds until fragrant.
  5. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne if using. Cook for 1 minute to toast the spices.
  6. Pour in the fire-roasted diced tomatoes with their juices and the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes.
  7. Stir in the frozen cauliflower rice and the diced green chiles. Mix until evenly distributed. Cover the skillet with a lid and reduce heat to medium-low. Steam for 5-7 minutes, stirring once halfway through.
  8. Remove the lid and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately in bowls with desired toppings: shredded cheese, Greek yogurt, diced avocado, salsa, and hot sauce.

Notes

For best results, use 93/7 ground turkey to avoid dryness. Let the turkey sear undisturbed for a deep golden crust. Toast spices for 1 minute to enhance flavor. Frozen cauliflower rice works perfectly and doesn’t need thawing. Adjust liquid as needed: add extra broth if dry, or cook uncovered if too soupy. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: turkey taco skillet, healthy taco skillet, cauliflower rice skillet, low-carb taco skillet, 20-minute dinner, ground turkey recipe, gluten-free taco skillet, keto taco skillet

Find it online: https://dahliadishes.com/healthy-turkey-taco-skillet-with-cauliflower-rice-easy-20-min-dinner/