Taco night gets a serious upgrade when you ditch the shell and pile everything onto a bed of crisp romaine instead. Seasoned ground turkey — cooked with chili powder, cumin, smoked paprika, and a handful of other warm spices — delivers all the bold, satisfying flavor you'd expect from a taco filling, while crispy crumbled bacon adds a salty, smoky crunch that takes the whole bowl over the top. Two diced avocados and halved cherry tomatoes keep things fresh and colorful, and the bright lime-and-olive-oil dressing ties it all together with just a touch of honey for balance. The beauty of eating this way is that nothing here feels like a compromise — there are no grains, no dairy, no packaged seasoning packets with mystery fillers, just real ingredients doing all the heavy lifting. Everything comes together in about 20 minutes of active cooking, making it genuinely weeknight-friendly for four people. Serve it right away while the turkey is still warm against the cool, crisp lettuce for the best contrast of textures.
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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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