Turkey Kale Taco
- 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.
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