Lettuce Wrapped Turkey Tacos with Pico and Guacamole

Tacos are one of my favorite goto meals. They are quick to whip up, can be made with just about an protein and really hit that hardy dinner spot that I crave. This turkey taco filling is so good to have on hand! I usually make a double batch so I have some for leftover salads throughout the week and I freeze some to have when I need a quick and easy dinner! I like to serve the filling in romaine or butter lettuce but you could use regular tortillas or make it a taco salad as well! The Pico de Gallo lasts about a week in the fridge and the guacamole will last 1-2 days if covered in Saran Wrap with the avocado pit. I like pour on all the toppings on these tacosl! I usually do some jalapeños, guac, pico, cilantro, h0t sauce and a squeeze of fresh lime to finish them off! Enjoy!

Lettuce Wrapped Turkey Tacos with Pico and Guacamole

  • Prep Time: 25m
  • Cook Time: 30m
  • Total Time: 55m
  • Serves: 4


Taco Filling

  • 1 lb lean ground turkey
  • 8 oz can tomato sauce
  • 1/2 c water
  • 2 tbsp. taco seasoning

Taco Seasoning

  • 1 tbsp. Chili powder
  • 1 1/2 tbsp. Cumin
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1 tsp. Oregano
  • 1 tsp. Paprika

Pico de Gallo

  • 1 pt cherry tomatoes, finely chopped (can use Roma tomatoes as well)
  • 1/2 white onion, finely chopped
  • 1 jalapeno, finely chopped
  • 1 tbsp. fresh cilantro, finely chopped
  • 1 lime, juiced
  • 1 tsp. EVOO
  • Salt and pepper


  • 2 avocados, ripe
  • 1 tbsp. fresh cilantro- finely chopped
  • 1 lime, juiced
  • 1 1/2 tbsp. pickled jalapenos, finely chopped
  • 1 tsp. cumin
  • 2 tbsp. pico de Gallo


  • Smashed black beans
  • Mexican rice
  • Cilantro
  • Lime wedges
  • Fresh jalapeños
  • Romaine Lettuce/ tortillas


  1. Heat a skillet with 1 tablespoon avocado oil over medium/high heat. When the oil is hot and shimmering, add the turkey to the pan. Cook the turkey until fully cooked and no longer pink. You will need to break it up with a spatula as it cooks. Season the meat with salt and pepper.
  2. When the turkey is brown on all sides, add in the taco seasoning. Cook the meat with the seasoning for 3-5 minutes until it is incorporated and the seasoning is fully coated on the ground meat.
  3. After 5 minutes, add in the tomato sauce and water to the skillet. I usually just fill the tomato sauce can about 3/4 the way up so it collects any leftover sauce from the can. Bring the turkey fillings to a boil and then lower the heat to a simmer. Simmer the taco meat for 15-20 minutes.
  4. While the taco meat is simmering, make the pico and guacamole.
  5. Place all the pico ingredients into a bowl. Toss everything to combine. Taste to adjust any necessary seasonings then refrigerate until ready to use.
  6. For the guacamole, place all the ingredients in bowl. With a fork, gently break up the avocados and combine with the rest of the ingredients. I like my guacamole kind of chunky so I leave large pieces of avocado. Taste the guac to adjust any necessary seasonings. Put the avocado pit in the bowl with the guacamole and cover with saran wrap until ready to use. Make sure the saran wrap is touching the avocado so a brown skin does not form.
  7. To serve: Fill romaine lettuce cups or tortillas with the turkey taco filling. Top the tacos with all the pico and guacamole. Add any additional toppings you prefer on your tacos. Serve with a side of smashed black beans and Mexican rice or cauliflower rice. Enjoy!

xo, Rachel

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