It’s that time of year when we’re all on the look-out for fresh and healthy meals. You’ll love these grain-free Ground Turkey Lettuce Wraps with Mango Salsa for a delicious, clean-eating lunch or dinner.

Turkey Tacos with mango salsa on cutting board

Turkey is an under-appreciated protein, given that it’s nutrient-dense and lower in fat than beef. Don’t get me wrong, I’m not a low-fat advocate, but sometimes it’s nice to have a lighter meal. Plus, you can always add healthy fat in the form of guacamole!

I made a fresh Mango Salsa to add brightness to this dish. I also included an almond butter drizzle as an option for added depth of flavor.

Turkey Tacos with mango salsa on cutting board with onion

Recipe Steps

  1. First, make the salsa and let it sit on the counter or in the fridge for at least 30 minutes so the flavors can combine.
  2. Next, cook the turkey and add the seasonings. When the turkey is completely cooked, remove the skillet from the heat and cover with a lid to keep warm.
  3. At this point, you’ll want to get the lettuce ready for serving. Chop off the base of the romaine and carefully pull off 8-10 of the outer leaves, being careful not to tear them. Wash them gently and pat them dry.
  4. When you’re ready to assemble the tacos, use a big serving spoon to fill the leaves with the cooked turkey, topping off each lettuce cup with some salsa. Serve the tacos alongside the almond butter as an optional topping.
  5. Serve immediately or place the tacos in a glass container to serve later!

This is such a satisfying grain-free, Whole30, and paleo-friendly meal, I hope you like it too!

Here’s my printable recipe:

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Turkey Tacos with Mango Salsa

Organic Turkey Lettuce Cups

It’s that time of year when we’re all on the look-You’ll love these grain-free Turkey Tacos with Mango Salsa for a delicious, clean-eating lunch or dinner.

  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Paleo, Gluten-Free, Whole30
Scale

Ingredients

  • 1 ripe mango
  • ¼ medium red onion, minced
  • ½ medium red bell pepper, chopped
  • 2 medium limes, juiced
  • 1 lb. ground turkey, preferably pasture-raised and/or organic
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  • 1 head of romaine lettuce
  • 2 tablespoons smooth almond butter at room temperature (optional, for serving on the side)

Instructions

  1. First, make the salsa. Peel and cut the mango into bite-sized pieces. Place in a bowl with the minced red onion and red bell pepper. Pour in the lime juice and stir it all together. Let the salsa sit on the counter or in the fridge for at least 30 minutes so the flavors can combine.
  2. Next, heat a non-stick skillet over medium heat. Stir in the turkey and use a spatula to break it up so it cooks evenly. Add the cumin, dried oregano, salt, and pepper for seasoning. When the turkey is completely cooked, remove the skillet from the heat and cover with a lid to keep warm.
  3. At this point, you’ll want to get the lettuce ready for serving. Chop off the base of the romaine and carefully pull off 8-10 of the outer leaves, being careful not to tear them. Wash them gently and pat them dry.
  4. When you’re ready to assemble the tacos, use a big serving spoon to fill the leaves with the cooked turkey, topping off each lettuce cup with some salsa. Serve the tacos alongside the almond butter as an optional topping.

Notes

For even more staying power, serve the tacos with sliced avocado or fresh guacamole.

Keywords: turkey tacos, whole30 lunch, turkey lettuce wraps, paleo tacos, whole30 tacos

 

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