Description
These Low Carb Turkey Tacos with Roasted Cabbage offer a healthy, flavorful twist on traditional tacos by replacing tortillas with roasted cabbage steaks. Ground turkey is seasoned and cooked with classic taco spices, complemented by fresh toppings including black beans, corn, avocado, and cheese. Perfect for a satisfying low-carb dinner that’s easy to prepare and full of zest.
Ingredients
Scale
Roasted Cabbage
- 1 medium green cabbage
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Taco Filling and Toppings
- 1 pound lean ground turkey, 90-94% lean
- 3 tablespoons taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup corn, canned & drained or frozen & thawed
- 1 cup finely chopped romaine lettuce
- ½ cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded cheddar or Mexican blend cheese
- Salsa (mild, medium, or hot), optional
- Cilantro, optional
- Lime wedges, optional
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the cabbage.
- Prepare the Cabbage: Remove loose or dark outer leaves from the cabbage. Slice off the root stem to create a flat base. Place cabbage flat-side down and cut into 6 to 7 steaks, about ¼ to ½ inch thick. Optionally, cut rounds in half for smaller bases.
- Season Cabbage: Arrange the cabbage steaks on a baking sheet. Drizzle both sides generously with olive oil and brush to coat. Sprinkle with kosher salt and black pepper. Press loose leaves back together if necessary.
- Roast Cabbage: Roast the cabbage in the preheated oven for 30 minutes until edges are golden brown and the steaks are tender.
- Cook Turkey Filling: While cabbage roasts, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon. Sprinkle the taco seasoning over the meat, then add ¾ cup water. Stir well and let simmer until the water is mostly absorbed and the mixture becomes thick and flavorful.
- Prepare Toppings: Set out black beans, corn, chopped romaine lettuce, diced tomatoes, diced avocado, shredded cheese, salsa, cilantro, and lime wedges to create a taco topping station.
- Assemble Tacos: Remove roasted cabbage steaks from the oven and transfer to plates. Top each cabbage steak generously with the seasoned turkey mixture, black beans, corn, romaine lettuce, tomatoes, avocado, shredded cheese, and optional salsa. Garnish with cilantro and a squeeze of lime if desired.
- Serve: Serve immediately with a fork and knife as these tacos are hearty and may be a little messy.
Notes
- Store roasted cabbage and taco filling separately in airtight containers in the refrigerator for optimal freshness.
- Roasted cabbage will keep for up to two days; taco filling lasts 3 to 4 days.
- Reheat the components separately before assembling to maintain texture and flavor.
- Use lean ground turkey (90-94% lean) for a healthier, less fatty filling.
- Adjust taco seasoning amount to taste for spiciness preference.
- Substitute shredded cheese with vegan cheese for a dairy-free variation if desired.
