Low Iodine Gluten Free Cilantro-Lime Turkey Tacos

Total time30 min

Prep time15 min

Cook time15 min

Low Iodine Gluten Free Cilantro-Lime Turkey Tacos

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Ingredients

4 servings

For the turkey filling

1 lb ground turkey
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ cup water
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For serving

8 gluten free corn tortillas (6-inch)
1 cup shredded green cabbage
1 medium avocado, sliced
½ cup pico de gallo or fresh salsa
lime wedges, for serving (optional)
extra fresh cilantro, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
2
Reduce the heat to medium. Sprinkle the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper over the cooked turkey and stir to coat evenly, about 30 seconds, until fragrant.

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