Crisp romaine forms the base for this loaded taco salad, piled high with warm, spice-rubbed ground turkey and shatteringly crisp crumbled bacon. Juicy cherry tomatoes, creamy diced avocado, thinly sliced red onion, and a scatter of fresh cilantro add color, crunch, and brightness in every forkful. The whole thing gets tossed in a bright, tangy lime and olive oil dressing sharpened with cumin and chili powder, which soaks into the warm turkey and wilts the romaine just slightly for the best texture. It's a satisfying, protein-packed dinner that comes together in one skillet plus a mixing bowl, no fussy steps required. This one's a great pick for a gluten free table, since the whole build leans on real, whole-food ingredients rather than anything from a box. Serve it right away while the turkey and bacon are still warm against the cool, crisp greens.
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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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