Pepper Jack Turkey Lettuce Tacos are keto friendly and are my favorite turkey taco recipe. These bundles of lettuce are packed with superb spicy, savory flavors, and are perfect for a lighter meal to go alongside different salsas and guacamole!
I love big flavors.
There are certainly times when “a hint” of, or “a splash” of an ingredient is perfect — however, for the most part, I say just go for it!
And that’s exactly what I did when I created this recipe for lettuce tacos with turkey.
Pepper Jack Turkey Lettuce Wrapped Tacos
You can taste the heat from the Pepper Jack cheese, you can taste earthiness from the cumin and chili powder, and you can taste the zing from the limes — I mean, really taste each and every ingredient.
These are bold, refreshing and fabulous flavors — both on their own, and blended together.
All of these flavors balance each other out so well — every bite, wrapped in the crisp lettuce, is an explosion of delicious flavors and textures!
Interestingly, these “tacos” are light and refreshing, while still being quite hearty and bold. It’s a beautiful thing when this happens.
It’s by chance, but these lettuce tacos are Keto friendly and quite healthy.
- It’s super low in calories and has zero fat.
- Butter lettuce is soft, but strong enough that it wraps around the other ingredients perfectly, without tearing.
- It’s gluten-free, so my son with Celiac Disease can partake. 🙂 And this might be an added benefit for you, if you like, or need to eat a gluten-free diet, too.
- It’s delicious!
And if you like the flavors in these lettuce tacos with turkey, you will also love my Grilled Jalapeño Pepper Jack Turkey Burger!
Pepper Jack Turkey Lettuce Taco Recipe
- ⅓ cup red onions, very thinly sliced
- juice of 1 small lime
- olive oil for the pan
- 1 pound ground turkey
- 2 teaspoons garlic, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 cup Pepper Jack cheese, grated
- 6 sprigs cilantro, washed and dried
- about ½ of a large avocado, thinly sliced
- 6 large Butter lettuce leaves, washed and dried
- ½ cup tomatoes, roughly chopped
- Marinate onions. Add the onions to a small glass bowl and pour the lime juice over them. Let them marinate for at least 30 minutes and ideally overnight. (The longer the better -- even a couple of days is great!)
- Prep turkey. Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the turkey and break it up into bite-sized pieces. Stir in the garlic and sprinkle it with the cumin, salt, chili powder, and onion powder. Mix to blend and sauté just until it's cooked through, about 6 minutes. Set it aside to cool.Once the turkey mixture has cooled to room temperature, add the cheese to it, and mix to blend.
- Assemble. Place the washed and dried lettuce leaves on a baking sheet or large platter. Spoon the turkey-cheese mixture evenly among the 6 lettuce leaves, and add a sprig of cilantro to each one. Place 2 thin slices of avocado next to the cilantro. Now divide the tomatoes evenly between them.Drain the onions and save all of the excess juice. Distribute the onions over the tomatoes and then drizzle the leftover juice over all of the tacos.
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