Turkey Taco Lettuce Wraps with Cauliflower Rice and Pistachio Guacamole

For a fresher (messier) take on tacos take your fillings to a lettuce leaf!


Yields: 6-8 servings

Taco meat filling:

1 lb. ground turkey

1 tbsp canola oil

2 garlic cloves, minced

1-2 tbsp taco seasoning

1 tbsp chili powder

1 tbsp cumin

½ c. tomato sauce


  1. Saute garlic and ground turkey in canola oil in large skillet.

  2. Add spices and continue cooking until browned.

  3. Add tomato sauce and combine thoroughly. Remove from heat.

Cauliflower rice:

1 large head of cauliflower

2 garlic cloves, minced

1 tbsp chili powder

2 tbsp tomato paste

½ c. chopped cilantro


  1. Pulse cauliflower head in food processor until very fine (this will be messy)

  2. Lightly saute cauliflower in large skillet with canola oil, garlic, chili powder and tomato paste.

  3. Add cilantro until slightly wilted. Remove from heat.

Other taco fillers:

Black beans

Mexican blend cheeses

Chopped tomatoes

Sauteed mushrooms


Pistachio guacamole:

(Must be consumed the day it’s made. If not the pistachios get soggy and it is no bueno)

2 ½ ripe avocados

½ c. chopped pistachios

¼ c. cilantro leaves

1 roma tomato

2 garlic cloves, minced

2 tbsp lime juice

1 tbsp lemon juice

s +p


  1. Slightly pulse pistachios and garlic in the bed of a food processor.

  2. Add remaining ingredients and pulse well.

  3. Add s + p and lime juice to taste; adjust flavors accordingly.

  4. If you want a chunkier guacamole add a few unprocessed pistachio nuts and chopped avo.

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