Turkey Taco Lettuce Boats

You’ll never think about tacos the same way again after you’ve tried this recipe. Instead of taco shells, a large romaine lettuce leaf becomes home for all of your taco fixings. This is not only a healthy way to enjoy tacos, but the cool, crisp leaf is a nice contrast to the warm taco mixture.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 people, avocado oil, black pepper, chili powder, chipotle salsa, contributed, cook 24 min, cumin, easy, garlic, instant pot recipe, instant pot taco recipes, large carrots, large romaine leaves, lean ground turkey, main course, Maryea Flaherty, medium avocado, medium onion, medium stalks celery, modern, paprika, prep 10 min, pressure cook, pressure cooker recipes, salt, sauté, taco recipes, tacos, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty, turkey recipe

Prep Time

10 min

Cook Time

24 min

Servings

4 people

Ingredients

1 tbsp. avocado oil
1 medium onion, peeled and diced
2 large carrots, peeled and diced
2 medium stalks celery, trimmed and diced
2 cloves garlic, minced
1 lb. lean ground turkey
1 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chipotle salsa
12 large romaine leaves
1 medium avocado, peeled, pitted and sliced

Instructions

Press the Sauté button and add the oil. Allow the oil to heat 1 minute and then add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Add the turkey and cook until browned, about 3 minutes.
Add the chili powder, paprika, cumin, salt, pepper, and salsa and stir to combine. Press the Cancel button. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
To serve, spoon a portion of the taco meat into a romaine lettuce leaf and then top with sliced avocado.