Healthy Power Taco Lettuce Wrap Recipe (2024)

My family is taco obsessed. No joke. They could probably eat tacos 7 nights a week if I let them. I won’tcomplain too much though because taco meat is simple to prepare, can be made ahead of time, and I can easily slip in healthy ingredients without them batting an eye.

Muuuuaaaaahhhh. Mom always wins.

Perfect example is this new power taco recipe I whipped together last week. I am calling this power because it is filled with lean turkey, black beans, and quinoa. Lots of lean protein and fiber wrapped up in this pan of spicy tasty Mexican-inspired deliciousness. You will feel nourish and satisfied after eating instead ofbloated and gross.

To keep it low carb I scoop my portion into a lettuce wrap but it’s also very good in tacos shells or on nachos. Basically, eat it the same way you would regular ground taco meat.

Let’s break down the recipe.

I started with ground turkey. Ground turkey is a great way to reduce fat and calories in tacos. With all the spices and condiments you can’t even tell the difference. I cooked it in a little olive oil and broke it into small pieces as it cooked.

Then I stirred in the spice packet, black beans, diced tomatoes, green chills, 1/2 cup water and brought to a boil.

Once it started to boil I reduce the heat and let the ground turkey mixture simmer for about 10 – 15 minutes.

Then I added 1/2 cup of cooked quinoa.

I try to keep a couple cups of cooked quinoa in the refrigerator or freezer at all times. It provides a great nutritional boost for many recipes. Try adding it to soups, chilis, meatloaf, and other ground meat recipes.

The last thing I did was stir in 1/4 cup chopped cilantro and juice from 1/2 a lime. Mmmmm so good! I love adding these two fresh flavors to mexican recipes. It provides a great pop of flavor.

If you are trying to keep carbs at bay then do what I did and eat it in a lettuce wrap. I topped mine with avocado, extra cilantro, a little cheese, and plain greek yogurt. I absolutely loved it.

This recipe makes about 8 (1/2 cup) servings so if you have leftovers just freezer for a future easy peasy dinner.