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 touch of cayenne — delivers all the bold, smoky flavor you'd expect from a great taco filling, no tortilla required. Creamy diced avocado, juicy cherry tomatoes, fresh cilantro, and sliced red onion round out the bowl with color and texture in every bite. The whole thing gets tied together with a bright lime-and-avocado-oil dressing that's just a quick whisk away, with a touch of honey to balance the acidity. Because every ingredient here is whole and unprocessed, you don't have to squint at a label or swap anything out — it just works as written. This one serves four, making it an easy weeknight dinner that feels fresh and satisfying without any of the usual grain-based fillers. Squeeze an extra lime wedge over the top right before eating and you'll wonder why you ever needed the chips.
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In a small bowl, whisk together the lime juice, 3 tbsp avocado oil, honey, and 1/4 tsp salt until combined. Set the dressing aside.
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the finely diced red onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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