Gluten Free Turkey Taco Lettuce Cups
Taco night gets a serious upgrade when you swap the tortillas for crisp butter lettuce cups and load them up with a smoky, spiced turkey filling. The combination of chili powder, cumin, smoked paprika, and oregano gives the meat incredible depth, while black beans and corn bulk everything out into a satisfying, hearty meal that easily serves four. One of the trickiest parts of eating wheat-free is finding taco seasonings and sauces that don't sneak in hidden fillers — here, every ingredient is straightforward, and tamari steps in for soy sauce to keep things safely on track. The filling comes together in a single skillet in well under 30 minutes, so this is genuinely weeknight-friendly without feeling like a shortcut. Piling the warm, savory turkey into cool, tender butter lettuce leaves creates that perfect contrast of textures that makes every bite feel a little indulgent. Finish each cup with fresh salsa, creamy diced avocado, and a squeeze of lime, and you've got a plate that looks impressive enough for company but requires almost no effort to pull off.
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Learn more →Ingredients
4 servings
For the turkey filling
- 1 lb ground turkey
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup frozen corn, thawed
- 1 tbsp tamari
For serving
- 1 head butter lettuce, leaves separated
- ½ cup fresh salsa
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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