Mexican Turkey Taco Bowls with Egg-Lime Crema (Low-Carb)

Ingredients

• 1 lb Ground turkey
• 10 oz Spinach
• 2 Eggs
• 1/2 cup Plain Greek yogurt
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 2 tsp Cumin
• 1.5 tbsp Chili powder
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 1 can (14.5 oz) Tomatoes, diced (canned)
• 1 Jalapeño(optional)
• 1/4 cup Cilantro(optional)

Instructions

1. 1

   Sear turkey: heat 1 tbsp olive oil in a skillet over medium-high. Add diced onion and cook 3–4 minutes. Add garlic and cook 30 seconds.

2. 2

   Brown turkey: add ground turkey; cook until browned and crumbly, 7–9 minutes. Drain excess fat if needed.

3. 3

   Season: stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom spices.

4. 4

   Simmer taco sauce: add diced tomatoes (and jalapeño if using). Simmer 10–12 minutes until thick. Taste and adjust seasoning.

5. 5

   Make egg-lime crema: whisk eggs with Greek yogurt and lime juice in a bowl. Warm gently in a small saucepan over low heat, stirring constantly until thickened (do not scramble).

6. 6

   Sauté spinach: in a separate pan, heat remaining 1 tbsp olive oil and wilt spinach with a pinch of salt.

7. 7

   Assemble: divide spinach into bowls, spoon turkey mixture on top, and drizzle egg-lime crema. Garnish with cilantro.