Tex-Mex Ground Turkey and Cauliflower Rice with Smoky Red Pepper Crema

This Tex-Mex inspired skillet combines lean ground turkey with riced cauliflower for a satisfying, low-carb dinner that doesn’t skimp on flavor. The turkey is seasoned with a southwest spice blend and cooked with sautéed poblano pepper and onion, then tossed with cauliflower rice and finished with a squeeze of lime.

A drizzle of smoky red pepper crema and a sprinkle of fresh cilantro take this dish over the top. It’s a quick, one-pan meal that comes together in just 25 minutes-perfect for busy weeknights when you want something healthy and delicious.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the onion. Core and dice the poblano pepper. Zest and juice the lime. Roughly chop the cilantro.
2. Heat a large skillet over medium-high heat with 1 tablespoon cooking oil. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. In the same skillet, add the diced onion and poblano. Cook over medium heat until softened, about 3-4 minutes. Add the Tex-Mex paste and southwest spice blend, stirring for 30 seconds until fragrant.
4. Add the cauliflower rice to the skillet and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in the butter until melted and well combined.
5. Return the cooked turkey to the skillet. Add the lime zest and half the lime juice. Toss everything together and cook for 1 minute to heat through. Season with salt and pepper to taste.
6. Divide the mixture among plates. Drizzle with smoky red pepper crema and garnish with the remaining lime juice and chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use fresh cauliflower instead of cauliflower rice?

Yes, you can grate a head of cauliflower using a box grater or pulse it in a food processor until it resembles rice. You’ll need about 3 cups of fresh cauliflower rice for this recipe.

What can I substitute for smoky red pepper crema?

You can make a quick substitute by blending roasted red peppers with sour cream or Greek yogurt, a splash of lime juice and a pinch of smoked paprika.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check the labels on the Tex-Mex paste and spice blend to confirm.