- 2 5” Cali’flour Flatbreads or 2 Cali’flour crusts (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.
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!