December 28, 2018

  • 2 5” Cali’flour Flatbreads or 1 Cali’flour Crust (semi-thawed)
  • Olive oil cooking spray
  • 4 oz ground turkey
  • ½ c salsa
  • ¼ t ground cumin
  • ⅛ t salt
  • ½ small avocado, sliced or diced
  • 1/4 c shredded Jack cheese
  • Shredded romaine lettuce
Prepare Taco Shells:
Preheat oven to 375. If using Cali’flour crusts, cut out “taco shells” with a 4” round cookie cutter to make 3 rounds per crust. Place semi thawed flatbreads or rounds along the edge of a cast iron skillet. Once balanced, bake for 15 minutes. Remove from oven and let cool slightly before removing shells from pan.

Prepare Tacos:
Meanwhile, spray a small skillet with cooking spray and place over med-high heat. Add turkey and cook until browned, about 7 min. Then add  ¼ cup of salsa, cumin, and salt. Continue to cook until heated through. Remove from heat. Fill taco shells with the turkey mixture and top with the remaining ¼ cup salsa, avocado, lettuce, and cheese. Serve and enjoy!