Eosinophilic Esophagitis Friendly Paleo Crispy Bacon Turkey Taco Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 strips bacon
- 1 lb ground turkey
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 2 avocados, diced
- ¼ red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp honey
- ¼ tsp salt
Instructions
- 1
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.
- 2
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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