Turkey Tacos

This recipe isn’t a typical skillet recipe because instead of preparing your greens with the other ingredients in a stockpot or large skillet, you use the greens as a taco “shell”. Butter lettuce and Boston lettuce or other greens, like mature curly kale or collard leaves work well.

Makes 4 servings

1 pound ground turkey
3 cups thinly sliced bell peppers
3 cups thinly sliced onions
3 garlic cloves, minced
8 large lettuce, kale, or collard leaves
2 tbsp ghee
½ cup chopped fresh cilantro
1 tbsp taco seasoning
Salsa and/or guacamole to taste

TO MAKE

Heat the ghee in a stockpot or large skillet over medium-high heat. Add the ground turkey, taco seasoning, bell peppers, and onions. Cook until turkey is browned and the vegetables are tender, 10 to 12 minutes. Serve the cilantro and hot sauce on the side, or stir them directly into the skillet. Divide the taco filling among eight large leaf wrappers (lettuce, kale, or collards). Add salsa and/or guacamole. Roll up or fold up and enjoy. Alternatively, serve the filling on a bed of greens as a taco salad.

Cooking tip: You don’t need to add water or broth to the fat when you are cooking the meat for this meal.

About Dr. Wahls

Dr. Terry Wahls is a clinical professor of medicine at the University of Iowa where she conducts clinical trials. She is also a patient with secondary progressive multiple sclerosis, which confined her to a tilt-recline wheelchair for four years. Dr. Wahls restored her health using a diet and lifestyle program she designed specifically for her brain and now pedals her bike to work each day. She is the author of The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine, The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles (paperback), and the cookbook The Wahls Protocol Cooking for Life: The Revolutionary Modern Paleo Plan to Treat All Chronic Autoimmune Conditions.