Low Carb Turkey Tacos (with Roasted Cabbage)
Swapping out traditional tortillas for roasted cabbage steaks (just 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.
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
Recipe 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!
• 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!
Nutrition Information per serving
Serving Size: 1 cabbage tacoCalories: 240Carbohydrates: 19gProtein: 24gTotal Fat: 9g— Unsaturated Fat: 7g— Saturated Fat: 2gCholesterol: 45mgSodium: 690mgFiber: 8gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.