Turkey & Poblano Taco Bowls

Tacos and I have a long, sordid history with each other.

Many moons ago, when eating at a Mexican restaurant, I would always order enchiladas. If not enchiladas, than fajitas. If not fajitas, then quesadillas. You get the gist. Tacos were very far down on my list of things to eat. I used to cringe when my mom made them for supper. I would be perfectly content as a kid never eating tacos, spaghetti, or hot dogs.

Fast forward to my more grown years and a move to Oklahoma City. Tacos were surging in popularity in places like Austin and Portland, and they were just starting to really shine in the City on the Prairie as well. I started chowing down at local food trucks, Big Truck Tacos, and Torchy’s. I was smitten. In love. Tacos were real good. Just what the doctor ordered in most cases. My weird avoidance of them as a kid just washed away…a distant memory.

Living life without tortillas has been hard, y’all. I’m not going to lie. I grew up living in chips and salsa. Corn and flour tortillas would get stuffed or wrapped around anything. How can I live without tacos now?

It’s hard, but not impossible. Tortillas are just the vessel in which you put delicious meat and toppings into your mouth, right? Nobody goes to taco places because of the way their tortillas taste—it’s all about what’s inside. So…why not just throw all of that stuff into a bowl?

Look, I’m not saying I invented the taco bowl. Chipotle has been doing that stuff with a side of E.coli since the dawn of time. I just think that I’ve got the right reasoning behind making mine—nobody needs a tortilla. Maybe want one, sure, but need it? No way. Just stir all that good stuff together and down it goes.

It’s even harder to make a taco bowl without any grains—but again, nary impossible. Living the keto life has taught me to embrace cauliflower rice. Rice it is not. Size and texture wise, cauliflower rice resembles it, if only faintly. It’ll do in a pinch.

To make my first Keto-fied taco bowl, I went simple. DIY taco seasoning (cumin, chili powder, cayenne), ground turkey, and your typical Tex-Mex taco toppings: lettuce, cheese, and tomatoes. Add sour cream and avocado or guacamole if you want, but it’s not necessaary.

I wanted some added flavor so I stirred in a chopped poblano with my taco-spiced meat. Poblanos are probably one of, if not my favorite pepper on the planet. They’ve got so much flavor with just the slightest inkling of heat. Amazing.

If you want more heat, I’d suggest a jalapeno—or serrano. Serranos don’t get used often and that’s a shame…they’re so good. Spicier than jalapenos, but in a good way.

If you’re feeling adventurous, make these turkey & poblano cauliflower rice bowls. Not as adventurous? Just go with some regular rice or brown rice and I’ll pretend like I’m not salivating over here.

Turkey & Poblano Taco Bowls

• Servings: 4-5
• Time: 20 mins
• Difficulty: Easy
• Print

A simple turkey taco bowl with cauliflower rice and all the regular toppings...with a spicy kick.

Ingredients

• 1 lb. ground turkey
• 1 TBS. chipotle chili powder
• 1/4 tsp garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. dried oregano
• 1/2 tsp. paprika
• 2 tsp. cumin
• salt & pepper
• 1 TBS. avocado oil
• 2 cups cauliflower rice (raw)
• 1 roma tomato, diced
• 1 poblano pepper, diced
• Lettuce, cheese, tomato, avocado, and sour cream, for topping

Directions

1. In a small bowl, stir together chili, garlic, onion powders, cayenne, oregano, paprika, cumin, salt and pepper.
2. In a large skillet, heat avocado oil over medium high heat. Add poblano and cook, stirring frequently, for 5-6 minutes or until tender. Add turkey and break up with a wooden spoon. Add tomato and taco seasoning (I used about half the mixture I made, but you can use more!) and stir. Cook until turkey is no longer pink, about 4-5 minutes.
3. Add cauliflower rice and cook for another 3-4 minutes, stirring to combine. Drain.
4. Make the taco bowls: start with a scoop of the turkey mixture and top with desired toppings.

Step-By-Step Instructions

In a small bowl, stir together chili, garlic, onion powders, cayenne, oregano, paprika, cumin, salt and pepper.

In a large skillet, heat avocado oil over medium high heat. Add poblano and cook, stirring frequently, for 5-6 minutes or until tender.

Add turkey and break up with a wooden spoon. Add tomato and taco seasoning (I used about half the mixture I made, but you can use more!) and stir. Cook until turkey is no longer pink, about 4-5 minutes.

Add cauliflower rice and cook for another 3-4 minutes, stirring to combine. Drain.

Make the taco bowls: start with a scoop of the turkey mixture and top with desired toppings.