Crispy Turkey Taco Bowls with Charred Lime & Jalapeño
Ingredients
- 1½ poundsground turkey
- ·yellow onion
- ·garlic
- ·jalapeño
- ·cumin
- ·chili powder
- ·smoked paprika
- ·cayenne pepper
- ·kosher salt
- ·black pepper
- ·olive oil
- ·lime
- 3 cupscooked rice (white or brown)
- ·crispy tortilla strips or corn tortillas
- ·cotija cheese
- ·cilantro
- ·avocado
- ·hot sauce (optional, for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice 1 jalapeño, removing seeds if you prefer less heat.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes until softened.
- 02
Add minced garlic and sliced jalapeño; cook for 1 minute until fragrant.
- 03
Increase heat to high. Add the ground turkey and cook, breaking it apart as it browns, for 5–6 minutes until no pink remains.
- 04
Stir in 1 1/2 teaspoons cumin, 1 1/2 teaspoons chili powder, 3/4 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. Cook for 1 minute until fragrant.
- 05
Halve and char the lime cut-side down directly in the hot pan for 1–2 minutes until caramelized. Squeeze the lime juice over the turkey and toss to coat. Season with black pepper to taste.
- 06
Divide cooked rice into bowls. Top with the spiced turkey, crispy tortilla strips, crumbled cotija, avocado slices, and fresh cilantro. Serve with hot sauce on the side.
Spice Tips
This recipe has a solid kick from the jalapeño and cayenne. For milder heat, remove jalapeño seeds and reduce cayenne to a pinch. For extra fire, add 1/4 teaspoon more cayenne or a dash of hot sauce into the spice mix itself.
Prep all vegetables before you start cooking—this recipe moves fast. Swap brown rice for white if you prefer, or serve over cauliflower rice for a lower-carb option.