Zesty Pineapple Turkey Tacos

Make your own zucchini tortillas to fill with cauliflower rice, turkey and pineapple guacamole for a paleo diet friendly taco night!

Total Time

40 Minutes

Serving Size

Makes 4 Servings

(16-ounce) package JENNIE-O^® Lean Ground Turkey

(1-ounce) packet taco seasoning

2/3

cup water

Zucchini Tortillas

zucchini, shredded and squeezed dry

1/2

cup super fine almond flour

eggs

1/2

cup shredded dairy-free mozzarella cheese

1/4

teaspoon garlic powder

1/4

teaspoon onion powder

1/4

teaspoon sea salt, if desired

Cilantro Lime Cauliflower Rice

tablespoon olive oil

cups riced cauliflower

1/2

teaspoon sea salt, if desired

1/4

teaspoon pepper

1/4

cup cilantro leaves, rough chopped

Zest of 1 lime

Pineapple Guacamole

3/4

cup prepared guacamole

1/2

cup prepared pineapple Pico de Gallo

Cook turkey according to package directions. Stir in taco seasoning. Add water. Always cook to well-done, 165°F as measured by a meat thermometer. Fill zucchini tortillas with cilantro lime cauliflower rice, turkey mixture, and pineapple guacamole.

Zucchini Tortillas

Heat oven to 375°F. Line 2 baking sheets with non-stick foil or parchment paper.

In large bowl, combine all ingredients. Mix well. Divide batter by dropping 8 (1/4 cup) mounds on prepared baking sheets, spacing them far enough apart to flatten into 5-inch circles.

Bake 20 minutes or until golden brown. Let cool before removing by peeling off parchment.

Cilantro Lime Cauliflower Rice

In large skillet over medium heat, heat oil. Add riced cauliflower and season with salt and pepper. Cook 5 to 7 minutes, stirring frequently, or until cauliflower rice is tender. Remove from the heat and stir in cilantro and lime zest.

Pineapple Guacamole

In small bowl, combine all ingredients. Mix well. Refrigerate until ready to use.

Calories

457

Protein

28.8g

Carbohydrates

22.4g

Fiber

4.4g

Sugars

3.9g