Crispy bacon and well-seasoned ground turkey bring smoky, spiced flavor to a big bowl of crunchy romaine, and every bite gets richness from creamy diced avocado rather than any cheese or sour cream you'd find in a typical taco salad. Cherry tomatoes, thinly sliced red onion, and fresh cilantro add brightness and crunch, while a bright lime-and-olive-oil dressing with cumin and a touch of honey ties the whole thing together. The turkey is toasted in the rendered bacon fat with chili powder, smoked paprika, garlic, and onion powder until deeply fragrant, so the flavor runs all the way through instead of sitting on top. It's a hearty, protein-packed dinner that comes together in one skillet and one bowl, with plenty of textural contrast between the crisp lettuce, juicy tomatoes, and crumbled bacon. This one's an easy, satisfying choice to keep in your dairy free dinner rotation.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces. Pour off all but about 1 tbsp of the bacon fat from the skillet.
Return the skillet to medium-high heat and add the avocado oil. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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