Ground Turkey Taco Bowls – FBD

Ground Turkey Taco Bowls are such a tasty dinner and for a low-carb version of the recipe just double the turkey and skip the black beans! And this turkey taco bowl recipe is absolutely a wow when it’s served with the avocado salsa!

PIN Ground Turkey Taco Bowls to try them later!

A few years ago I came up with the recipe for Sriracha Beef Cabbage Bowl that was the brilliant idea of my friend Jeanne, and it quickly become one of my favorite things to make for a quick dinner. And you know how my brain takes a good recipe idea and spins it off into another fun variation, so now I’ve taken the basic idea of a bowl meal that starts with Spicy Mexican Slaw (one of my absolute favorites!) and made a cabbage bowl variation with turkey and Mexican flavors.

These Ground Turkey Taco Bowls feature finely diced fresh Poblano chile pepper in the cabbage slaw and in the salsa, and everything about this combination is amazingly flavorful. Cabbage is one of the healthiest vegetables you can eat, and this recipe might become your favorite new way to get more cabbage into your diet!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What if you don’t want cilantro in the Ground Turkey Taco Bowls?

If you don’t enjoy the flavor of fresh cilantro, just replace it with thinly sliced green onion in the Mexican Slaw used in these taco bowls.

How can you make Ground Turkey Taco Bowls lower in carbs?

If you don’t want the extra carbs from the black beans, just double the amount of turkey and skip the beans and this will still be a delicious Mexican bowl meal.

Want more ideas for tasty bowl meals?

Check out 20 Amazing Low-Carb Bowl Meals for lots more tasty ideas for meals in a bowl.

How to Make Ground Turkey Taco Bowls:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat oil and then saute onion until it’s starting to brown.


2. Add Kalyn’s Taco Seasoning and garlic and cook about a minute more.


3. Then add ground turkey and cook over medium high heat until it’s nicely browned, about 8-10 minutes. (If you’re wanting to make the low-carb version, double the ground turkey.)


4. Add diced green chiles, crushed tomatoes, rinsed black beans (if using), lime juice, and a little water, and let the meat mixture simmer until liquid has evaporated, about 30 minutes. (You can turn up the heat if you need to speed it up, but the long simmering time builds flavor.)


5. When the liquid has evaporated, you’re ready to assemble the Turkey Taco Bowls.


6. While the meat simmers, prepare to make the avocado salsa and the slaw by finely chopping cilantro and dicing red onion and half a Poblano chile pepper for the salsa.


7. Whisk together mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal or salt to make the dressing.


8. Finely dice the other half of the Poblano chile for the slaw. We used the Mandoline Slicer I got from a student to thinly slice the cabbage, but you can also use a knife.


9. Add diced poblano and onion to the cabbage and when the meat is nearly done, toss the cabbage with the dressing.


10. Cut avocado into smallish pieces and toss with fresh lime juice, red onion, chopped cilantro, chopped poblano, olive oil, and salt or Vege-Sal to make the salsa. (Blogger FAIL, I forgot to get a photo of the salsa mixed together; please use your imagination for that.


11. Put some of the spicy slaw into the bottom of each bowl.


12. Top that with about 2/3 cup of the meat mixture, or slightly more.


13. Top that with a generous scoop of the avocado salsa and enjoy!

More Healthy Mexican Dinners with Ground Turkey: