Fridge to Fork

Healthy Eats (plus a few treats)

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Turkey Taco Bowls for Two with Avocado Cilantro “Crema”

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Turkey Taco Bowl for Two with Avocado Cilantro "Crema" | Fridge to Fork

I wish I could adequately describe to you how much I love a cabbage bowl. Sometimes I think I could eat them indefinitely. Sub turkey for beef, beef for shrimp, shrimp for tofu…the protein and vegetable add-ins are endless. Best of all, I never seem to miss processed carbs when I’m eating these dinners. This turkey taco bowl is no exception!

Turkey Taco Bowl for Two with Avocado Cilantro "Crema" | Fridge to Fork

And there’s another thing I love about cabbage bowls: they’re FAST. Quick to make and quick to clean up. That’s important to virtually everyone on a Monday night, and as much as I love whipping up a technically complex entree, experience has taught me those are best reserved for Sundays.

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This taco bowl is so simple I almost didn’t post it. I mean…if you buy the pre-shredded cabbage like I do from the grocery, and used canned corn, your cook and prep here is honestly under 15 minutes. I listed 20 in the recipe just in case you know, your can opener is giving you trouble, or you stop to turn on your spotify playlist and pour a glass of wine. Seriously, guys, we’re stretching it at 20 here. Which is excellent news in my book.

Turkey Taco Bowl for Two with Avocado Cilantro "Crema" | Fridge to Fork

And don’t be fooled by the fancy sounding “crema” either! This is a “dump into the food processor and pulse” kind of sauce. The base is just avocado and plain, fat-free greek yogurt, so you can feel super good about loading this onto your bowl. Pro tip: this is also REALLY good for dipping with sweet potato fries. You could even pop some sweet potato fries into the oven and add them on to your bowl!

Turkey Taco Bowls for Two

Created by on March 4, 2019

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m

Ingredients

  • 1 lb ground turkey, lean
  • 1 pkg taco seasoning (1.25 oz)
  • 6 radishes
  • 15 oz can whole kernel corn
  • 1/4 onion (optional)
  • 10 oz bag angel hair coleslaw, or equivalent amount of freshly shredded cabbage.
  • 2 tbsp. fresh cilantro leaves, for topping

Instructions

  1. In a large nonstick skillet, brown the ground turkey. Add 1/2 cup water and the packet of taco seasoning. Stir, and bring to simmer. Let simmer for 2-3 minutes, then remove from heat.
  2. While the turkey is browning, wash and dry the radishes. Rinse and drain the canned corn.
  3. Slice the radishes, or dice them if you prefer. Dice the onion, if using.
  4. To assemble the bowl, start with a base of shredded cabbage (I used a cup of angel hair coleslaw). Next, pile on 1/2 cup of the ground turkey. Top with as much radish, corn, and onion as you'd like. Finish it off with a dollop of Avocado Cilantro Crema and sprinkle with remaining cilantro leaves.

Avocado Cilantro “Crema”

Created by on March 4, 2019

  • Prep Time: 5m
  • Total Time: 5m
  • Serves: 4

Ingredients

  • 1 avocado, halved and pitted
  • 1/4 c plain nonfat Greek yogurt
  • Juice of 1/2 lime or 1/4 lemon
  • 1 garlic clove, peeled
  • 1/4 tsp. salt
  • 1/8 tsp. ground pepper
  • 1/8 c water
  • 1/2 oz fresh cilantro, leaves and stems

Instructions

  1. Wash the cilantro and pat dry.
  2. Add all ingredients to the bowl of a food processor and pulse until creamy. You may want to add a bit more water to thin the sauce to your liking.
  3. Enjoy immediately. If you have leftover, store in an airtight container with the avocado pit. Consume within 24 hours.

If you make this recipe, be sure to tag us on instagram @fridgetofork, and let us know how it turns out in the comments below!

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