Taco night gets a serious upgrade when you ditch the shell and let bold, smoky-spiced turkey take center stage over a crisp bed of romaine, cherry tomatoes, cucumber, red bell pepper, and red onion. The seasoning blend — chili powder, cumin, smoked paprika, and a kick of cayenne — delivers every bit of that crave-worthy taco flavor without any packaged seasoning packets that often sneak in grains or fillers. The real showstopper is the avocado-lime dressing, blended smooth from ripe avocados, fresh lime juice, cilantro, jalapeño, and garlic — it's creamy, bright, and completely grain- and dairy-free by nature. Eating this way can feel restrictive until a recipe like this lands on your table and reminds you that whole, unprocessed ingredients can be genuinely exciting. Everything comes together in well under 30 minutes, and the recipe makes four generous servings, so it's just as practical for a weeknight dinner as it is for meal-prep lunches. Finish each bowl with a squeeze of fresh lime and a few cilantro sprigs, and it looks as good as it tastes.
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Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt in a small bowl and set aside.
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer.
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