Servings: Serves 4

This is great recipe full of good protein, healthy fats, fibre,to keep your blood sugar balanced and loads of tryptophan to improve your mood and sleep!

For the turkey chilli
 1 large onion, finely chopped
 1 clove of garlic, minced
 1 green pepper, seeds removed and diced
 1 red pepper, seeds removed and diced
 1 tbsp olive oil
 500 g lean turkey mince
 2 tbsp tomato puree
 1 tsp hot chilli powder - we prefer Aleppo chilli flakes
 1 tsp smoked paprika
 1 tsp ground cumin
 400 g tinned tomato
 120 g cooked and drained kidney beans (or half of a can)
 200 ml water
 sea salt and freshly ground pepper
For the guacamole
 200 g cherry tomatoes, finely chopped - buy the best quality tomatoes you can buy. I use Sugar Drop.
 2 large ripe avocados, finely chopped
 1 clove garlic, minced
 1 tbsp fresh coriander leaves, finely chopped and a few for garnish
 Juice of one lemon
 2 tsp olive oil
 1 red chilli, deseeded and finely chopped
To assemble
 1 little gem lettuce - separated, washed and dried or use corn tacos
 ½ fresh green chilli - deseeded and sliced to add an extra kick!
 a few dollops of sour cream
 a few whole fresh coriander leaves
For the turkey chilli

Sweat the onions, garlic and the diced peppers in 1 tbsp of olive oil on a low to medium heat for around 4 to 5 minutes.


Add turkey mince, and tomato puree, stirring until the mince is separated and starts to brown. Turkey breast meat is leaner at 2% fat but you can use turkey thigh mince at around 7% fat or a mixture of both.


Add the spices and stir through and cook for another two minutes


Add the tin of tomatoes, kidney beans and water. Season well with salt and black pepper and simmer for 20-25 minutes until most of the liquid has gone. Keep the lid off.


Whilst chilli is cooling, make your guacamole. Mix all the ingredients together gently and season to taste.


Fill the lettuce leaves with around half chilli and half guacamole and top with slices of green chilli, sour cream and a few coriander leaves. If you are using corn tacos, warm through in the oven at 160°C for 10 minutes.

Enjoy x

Lettuce Turkey Tacos with Guacamole and Sour Cream
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