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*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


Turkey Tacos

1 Tbsp avocado oil
2 cloves garlic, minced
¾ cup diced onion
1 small can sliced water chestnuts, drained
2 lbs ground turkey
2 ¼ tsp garlic powder
2 tsp onion powder
3 tsp sea salt
2 tsp oregano
¼ tsp cayenne
½ tsp black pepper
½ tsp red pepper flakes
Dash of allspice
Dash of cinnamon
Dash of clove
*Romaine lettuce leaves


Sauté onion and garlic in the tablespoon of oil in a large cast iron or other pan on low heat. Don’t let the garlic burn…watch it closely. Sauté until onions are translucent.

Meanwhile, chop up water chestnuts and mix into the ground turkey, and add all of the spices. Mix to combine. Add turkey mixture to the pan and break apart while it cooks on low-med heat.

When all turkey is thoroughly cooked, turn heat off.   Serve in romaine lettuce leaf ‘boats’ with tangy turkey sauce.


Tangy Turkey (Taco) Sauce

1 cup mayo
3-4 Tbsp organic Apple Cider Vinegar (only use 3 Tbsp to start and add up to 1 more if needed)
1 ½ tsp tamari or coconut aminos
¼ tsp lemon juice
¾ tsp onion powder
½ tsp garlic powder
¼ tsp sea salt
½ tsp pepper
½ tsp yacon syrup (or monk fruit)
Couple shakes of clove
Couple shakes of allspice


Put all ingredients in a small bowl and mix. Tweak the flavor if needed.


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