Low Carb Turkey Tacos (with Roasted Cabbage)
Okay, I know what you’re thinking—cabbage tacos?! It might sound a little kooky at first, but trust me, it really works!
Swapping out traditional tortillas for roasted cabbage steaks every once in a while (I would never mess with Taco Tuesday on a regular basis!) is a clever way to cut back on starchy carbs while amping up fiber and nutrients. Cabbage is filled with vitamins C and K, antioxidants, and gut-friendly fiber, making this taco twist both delicious and nutritious. Plus, roasting the cabbage brings out its natural sweetness and adds a yummy caramelized flavor…it tastes so good!
Why you’ll love these Cabbage Tacos:
- Low-carb and gluten-free: Whether you’re watching your carbs, skipping gluten, or just trying to add more plants to your plate, these tacos deliver on all fronts.
- Cabbage is the new tortilla (sort of, LOL): When roasted, cabbage transforms into something magical— the edges caramelize, the center BECOMES tender, and IT soaks up the delicious taco toppings.
- Each bite brings nutrition: Cabbage is loaded with good-for-you perks like fiber, vitamin C, and antioxidants.
Here’s how I like to serve this invention: I give everyone their own roasted cabbage steak (although you may decide to slice them in half for smaller pieces, too), and then I lay out all the fixings so everyone can build their own masterpiece —seasoned Tex-Mex ground meat, black beans, corn, chopped romaine, juicy tomatoes, creamy avocado cubes, salsa, and shredded cheese. It’s a fun, interactive meal that’s perfect for family dinners or casual gatherings. Of course, your guests have to be up for a creative dining experience, haha!
Fair warning: this is a fork-and-knife situation! Don’t even think about trying to pick up a cabbage taco like a traditional taco—it’s messy in the best way possible. But once you take that first bite, you won’t even care. The combination of the crunchy cabbage base piled high with spiced meat, creamy avocado, and melty cheese is absolutely scrumptious.
Give it a try—you might just ditch tortillas for good! (Okay, I’m going too far, LOL, but this is really yummy!)
Try my Cabbage Pizza!
Low Carb Turkey Tacos (with Roasted Cabbage)
Ingredients
For the Roasted Cabbage
- 1 medium green cabbage
- 1 to 2 tablespoons olive oil
- ½ to 1 teaspoon kosher salt
- ½ to 1 teaspoon black pepper
For the Taco Toppings
- 1 pound lean ground turkey, 90-94% lean*
- 3 tablespoons taco seasoning
- ½ to 1 cup canned black beans, drained and rinsed
- ½ to 1 cup corn, canned & drained or frozen & thawed
- 1 cup finely chopped romaine lettuce
- ½ cup diced tomatoes
- 1 avocado, diced
- ½ to 1 cup shredded cheddar or Mexican blend cheese
- Salsa, mild, medium, or hot optional
- Cilantro & lime wedges for garnish optional
Instructions
Roast the Cabbage
- Preheat oven to 400°F.
- Remove any loose or dark outer leaves from the cabbage. Slice off the root stem to create a flat base. Place the cabbage flat-side down and carefully cut into 6 to 7 “steaks” (¼- to ½-inch thick). You can also cut the rounds in half for smaller taco bases.
- Arrange the cabbage steaks on a baking sheet. If any leaves loosen, gently press them back together. Drizzle with olive oil and brush to coat. Sprinkle with salt and pepper. Flip and repeat on the other side.
- Roast for 30 minutes, until the edges are golden brown and tender.
Cook the Taco Filling & Prep the Toppings
- While the cabbage roasts, heat 1 teaspoon olive oil in a skillet over medium-high heat.
- Add the ground meat and cook, breaking it apart with a spoon. Sprinkle in taco seasoning and add ½ to ¾ cup water. Stir well and simmer until the water is absorbed and the mixture is thick, saucy, and flavorful.
- Meanwhile, set up a topping station with black beans, corn, romaine, tomatoes, avocado, shredded cheese, salsa, and any garnishes.
Assemble the Tacos
- Once the cabbage steaks are done, transfer them to plates and top generously with seasoned meat, black beans, corn, shredded lettuce, tomatoes, avocado, and cheese. Garnish with fresh cilantro and a squeeze of lime if desired. Grab a fork and knife—these are messy, but worth it!
Notes
• Make it vegetarian: Swap the ground meat for extra black beans, crumbled tofu, or a plant-based ground meat alternative.
• Dairy-free option: Skip the cheese or use a dairy-free shredded cheese.
• Extra crunch: Top with crushed tortilla chips or toasted pumpkin seeds.
• Add a spicy kick. Stir 1 -2 teaspoons of chipotle sauce or adobo sauce into the meat mixture, or add a squirt of sriracha or your favorite hot sauce.
• Meal prep friendly: Cook the cabbage and taco filling in advance, then reheat and assemble when ready to eat. Recipe Notes & Storage Tips
• Make it vegetarian: Swap the ground meat for extra black beans, crumbled tofu, or a plant-based ground meat alternative for a hearty, meat-free option.
• Dairy-free option: Simply skip the cheese or use your favorite dairy-free shredded cheese.
• Crave extra crunch? Sprinkle crushed tortilla chips or toasted pumpkin seeds on top for added texture.
• Love a spicy kick? Stir 1–2 teaspoons of chipotle sauce or adobo sauce into the meat mixture, or drizzle with sriracha or your favorite hot sauce for extra heat.
• Meal-prep friendly: Roast the cabbage and cook the taco filling in advance—just reheat and assemble when it’s time to eat! Storage Tips
For the freshest results, store the roasted cabbage and taco fillings separately in the fridge. The cabbage will keep for up to two days, and the fillings will stay fresh for 3–4 days. When you’re ready, just reheat and build your tacos for a quick, delicious meal!
Delicious! What a great option!
Hi Laura, we’re so glad you enjoyed the recipe, and thanks for stopping by to share your feedback!
—Donna