I love tacos! I mean who doesn’t? They are a family favourite over here and I am constantly looking for ways to take a base recipe and change it up a little bit to create something new. This might be a little spicy for the kids but my husband and I loved this Buffalo Turkey Taco Recipe. If you are plant-based you can substitute the Turkey for 2 cups cooked chickpeas.
Last week I posted a new Peanut Taco Recipe in a Lettuce Wrap and this just sparked more inspiration for more Taco creations. This week I want to share my new Buffalo Turkey Tacos which again I am serving on a lettuce wrap for myself. As most of you know I am running a 30-day Clean Eating Challenge and lettuce wraps are a great way to avoid gluten. Lettuce wraps are a really simple and healthy alternative to wraps. This is one of my favourite recipe for a night where I am craving something a little less “healthy” and a little more fun or daring. If your nutritional needs are more than lettuce wraps, by ALL means enjoy this recipe in your favourite wraps, pita or whatever sparks your interest.
Being such a spicy girl who love hot foods and flavours, if you don’t dig spice check out my traditional Chickpea Taco recipe posted on the blog a few weeks back, you can also check out my quick video on how to make it is on YouTube https://youtu.be/jSoPQHPEXxE or search Pam Rocca for more cooking videos and inspiration.
This is your new favourite Taco Tuesday recipe, I just know it. Enjoy!
Buffalo Turkey Tacos in a Lettuce Wrap
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
1 lbs. lean ground turkey
1 tablespoon butter
¼-1/3 cup franks red hot sauce
2 cloves garlic, minced
¼ yellow onion, diced
Vegan Sour Cream (recipe in my cookbook)
Red or orange pepper, diced
Red cabbage, shredded
Green onions, sliced
Fresh Cilantro or diced avocado
In a large frying pan over medium heat add garlic, yellow onion and lean ground turkey. Keep stirring until turkey is cooked. Meanwhile wash and chop veggies for toppings.
When turkey is cooked add in 1 tablespoon butter and 1/4 cup Franks Red Hot Sauce (adjust to taste and for desired consistency).
Serve warm in lettuce wraps and garnish with desired toppings – we like peppers, tomatoes, red cabbage, corn, green onion, cilantro and sometimes avocado.
Note – make it kid approved by adding wraps and reducing hot sauce.
Tip – you can also make this plant-based by substituting the turkey for 2 cups cooked chickpeas – which turns this into an awesome Buffalo Chickpea Taco.
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
In love and light,