Eosinophilic Esophagitis Friendly Paleo Smoky Bacon Turkey BLT Lettuce Bowls
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Learn more →Ingredients
4 servings
For the turkey and bacon
- 6 strips bacon, cut into 1-inch pieces
- 1 lb ground turkey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce (optional)
- ¼ tsp smoked paprika
- ¼ tsp salt
For the bowls
- 2 heads butter lettuce, leaves separated
- 2 medium tomatoes, diced
- 2 avocados, sliced
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crispy, about 7–8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet.
- 2
Add the ground turkey to the skillet over medium-high heat. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook, breaking the meat into small crumbles, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 8–10 minutes.
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