Big Tim’s Paleo Turkey Tacos

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF


  • 2.5 lbs Ground Turkey Meat 93/7 lean
  • 3/4 cup of Organic Coconut Oil (not virgin)
  • 2 Tbsp Chili Powder, 1.5 Tbsp Cumin
  • 1.5 Tbsp Paprika, 1 Tbsp Onion Powder
  • 2 Tbsp Granulated Garlic
  • 2 Tsp Oregano, 1 Tsp Red Pepper Flakes
  • Iceberg Lettuce or Romaine Leaves
  • Salsa (Big Tim's Simple Salsa)
  • Sliced Avocado


Step 1

In a large skillet, heat up the 3/4 cup coconut oil. Add ground Turkey meat, brown until not pink. Turkey is very lean so the extra fat is needed. Do not drain liquid!

Step 2

Add spice mix in intervals, add spice, stir in with the meat, add more spice, stir, add spice till gone, stir in with meat. Add 1/2 cup of water and stir in to get it nice and juicy.

Step 3

Bring to a boil, reduce heat, and let it reduce down stirring occasionally, after 15 min, take off heat, let sit for 5 or 6 minutes and let the meat soak in the fatty spicy juice.

Step 4

Prep your Lettuce shells, If you prefer, just throw it in a bowl and eat it as a salad. Add meat to the lettuce shells, top with Big Tim\'s Simple Salsa, & some avocado slices :-)

Step 5

This also works well with ground beef...Enjoy!!

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Saturday Morning Banana Pancakes : The Not So Desperate Housewife

    Saturday Morning Banana Pancakes

  • 3 Little Pigs Stuffed Poblano

    3 Little Pigs Stuffed Poblano

  • Kiwifruit-Muffins-4

    Kiwifruit And Flaxseed Muffins

  • Foccacia-Bread

    Clean Eating Foccacia Bread

  • image

    Sweet Potato Custard

Recipe Comments

Comments (11)

  1. posted by deena on July 1, 2011

    I’ve been using purple cabbage leaves for taco shells and wraps. They hold up really well!

  2. posted by Kristin Jekielek on July 1, 2011

    Tim, these look epicly nomzy.

    @deena – that’s a fabulous idea!! my lettuce always rips and breaks, so i’m trying cabbage next time

  3. posted by A.B. Dada on July 1, 2011

    I definitely prefer beef (or lamb!) because it tends to be oilier (more fat) over turkey. I’ve done turkey tacos in the past, and they are just too dry for my palate. Still, the herb mixture here is perfect, doing this one Sunday for sure.

  4. posted by Red on September 14, 2011

    Great! I took the oil way down..maybe 2-3tbsp just based on personal preference and used fresh garlic instead of granulated but the results were delicious! We used romaine lettuce leaves which were perfect as the toppings spread down the spine of the leaf and held together. Great recipe – my kids loved it as well and they’re pretty picky eaters, we’ll be using this one again for sure!

  5. posted by Ali on June 6, 2012

    Freaking DELICIOUS. We turned ours into a taco salad, but same concept. Just shredded the lettuce instead of keeping it whole for the ‘shell’ Topped with salsa and CHOWED.

  6. posted by Kam on June 24, 2012

    Yum! These were delicious! my husband dubbed the turkey filling “turkey-rizo” (like chorizo).

  7. posted by Mike on June 28, 2012

    Whoa, this recipe is truly amazing!! The spice blend creates a fantastic taco, much better than any of those crappy packet mixes I used to use. I added some onion and diced roasted chili to the meat when sauteing it. So good!! Will be making again, and again, and again!

  8. posted by chefcammi on January 25, 2013

    I only had 1.25# of turkey meat- didn’t change a thing and our tacos were AMAZING! Thank you so much for contributing this delish dish!

Leave a Reply

Sign Up for the Newsletter &



Get Instant Access!