The best part about tacos is…um, tacos. The worst part about tacos is the sodium bomb seasoning packet. We’re doing it from scratch to control the salt and promise you won’t notice.
No lie, we miss corn tortillas and taco shells, but this taco salad with Otto’s Cassava Flour Tortillas made us feel a whole lot better. We splurged on an old school tortilla press, a worthy investment that is also fun to use (we fight over it because we are juvenile).
Load this taco salad up just how you like it and everybody wins.Print
Turkey Taco Salad with Cassava Flour Tortilla Chips
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 2 tsp extra-virgin olive oil
- 2 tsp chili powder
- 1 tsp tapioca or arrowroot powder, reserved
- 1 tsp ground cumin
- 3/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 c warm water plus 1 tbsp cool water
- Shredded romaine or iceberg lettuce, tomatoes, sliced avocado or guacamole, salsa, shredded cheese, and/or whatever else you like on your tacos.
For the Turkey Taco Meat
- Combine chili powder, ground cumin, ground black pepper, onion powder, oregano, paprika, garlic powder, and salt in a small bowl and mix to combine. Set aside. This will season up to 1.5 pounds of ground turkey. Make a larger batch and store in an airtight container. Also makes great dips.
- Heat a large sauté pan over medium heat and add EVOO and onions. Sauté onions until translucent and starting to brown. Add ground turkey and use a spatula to break the meat into small pieces as it cooks. Stir and flip as needed until fully cooked. Because this is lean turkey, there will likely be no fat to drain off.
- When turkey is fully cooked, reduce heat to low, add the spice mixture, and stir.
- In a small measuring cup or mug, mix the tapioca or arrowroot powder with 1 tablespoon of cool water, stirring constantly until smooth. Pour 1/2 cup warm water into the mixture and stir. Pour the liquid over the turkey and stir. Continue cooking on low until the liquid reduces and thickens, about 5-7 minutes. Taste and add salt if needed.
For the Cassava Tortilla Chips
- Prepare tortillas according to Otto’s recipe (it’s on the back of every bag and at the link above). Place on a cooling rack so they stay crisp. Cut or tear into triangles to make chips. If desired, sprinkle one side with salt when cooking (before flipping).
For the Salad
- Shred or very thinly slice iceberg or romaine lettuce, dice tomatoes or quarter cherry tomatoes, dice onions, shred cheese, slice avocados or make guacamole, etc. for salad components and toppings.
- Serve buffet style, so everyone can build the salad to personal taste. If you’re cooking for one or two, simply slice what you need for individual plates. The turkey and leftover tortillas (yeah, right) will keep in airtight containers for several days. Makes a great leftover lunch, too.
Omit cheese for Paleo option
Omit cassava chips for Keto option
Keywords: taco, taco salad, paleo option, keto option, low-fat, low-carb, grain-free, gluten-free