Ingredients:

  • 1 lb (450 g) ground turkey, 93% lean
  • 1 tbsp (15 ml) olive oil
  • 1 small yellow onion, diced (1 cup / 150 g)
  • 1 red bell pepper, diced (1 cup / 150 g)
  • 3 cloves garlic, minced (1 tbsp / 9 g)
  • 2 tsp (5 g) chili powder
  • 1 tsp (2 g) ground cumin
  • ½ tsp (1 g) smoked paprika
  • ½ tsp (1 g) dried oregano
  • ¾ tsp (4 g) salt, divided
  • 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, drained well
  • 1 lb (450 g) cauliflower rice, fresh or frozen (about 4 cups)
  • 1 lime, juiced (2 tbsp / 30 ml)
  • ½ cup (56 g) shredded Mexican-blend cheese, optional
  • ½ cup (120 g) plain Greek yogurt or sour cream, optional
  • 1 ripe avocado, sliced (about 150 g), optional
  • ¼ cup (5 g) chopped fresh cilantro

Instructions:

  1. Dice the onion and bell pepper, and mince the garlic.
  2. Drain the tomatoes in a fine-mesh strainer, pressing gently to remove liquid.
  3. If using frozen cauliflower rice, thaw it and squeeze it dry in a clean kitchen towel until it looks loose and dry, not clumped.
  4. Heat the olive oil in a 12-inch skillet with a tight-fitting lid over medium-high heat until it shimmers.
  5. Add the turkey and break it into crumbles. Cook for 5 to 6 minutes, until no pink remains, the edges turn golden-brown, and it reaches 165°F (74°C) internal.
  6. Stir in the chili powder, cumin, smoked paprika, oregano, and ½ tsp of the salt. Cook for 30 seconds, until the spices smell toasty.
  7. Add the onion and bell pepper. Cook for about 4 minutes, until the onion turns translucent and the pepper softens at the edges.
  8. Add the garlic and cook for 30 seconds, until fragrant. Do not let it brown.
  9. Stir in the drained tomatoes and cook for 2 minutes, until most of the liquid has evaporated.
  10. Add the cauliflower rice and the remaining ¼ tsp salt. Spread it evenly, cover, and cook for 3 minutes to steam.
  11. Uncover, stir, and cook for another 3 to 4 minutes, until the cauliflower is tender-crisp, the grains look separate, and no liquid pools in the pan.
  12. Stir in the lime juice.
  13. If using, scatter the cheese over the top, cover for 1 minute to melt, then remove from the heat.
  14. Top with cilantro, and yogurt and avocado if using. Serve warm.