Turkey Kale Taco

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 clove garlic minced
  • 1 small onion chopped
  • 2 cups chopped kale
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon cumin
  • 4 low carb tortillas


  • In a large skillet over MEDIUM heat, cook turkey in olive oil. Chop and stir to keep turkey in small pieces until it is browned.
  • Stir in garlic and onion and cook for 5 minutes.
  • Add kale, salt, pepper and cumin. Stir and cook for an additional 5 minutes. Serve in low carb tortillas.


SERVING SUGGESTION: Mexi-cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add salt, pepper, cumin, green onions and lime juice to taste then fluff with a fork).
GLUTEN FREE: Make sure tortillas are gluten-free.
NUTRITION: 368 Calories; 19g Fat (45.8% calories from fat); 26g Protein; 24g Carbohydrate; 12g Dietary Fiber; 90mg Cholesterol; 452mg Sodium.  Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Tried this recipe?Let us know how it was!