My family is in love with Turkey Taco Night. It always brings “yays” and “hoorays”…and for Tessa, a little dancing and singing, too!
Turkey Taco Night is never served the same way twice around here. Sometimes all the ingredients are wrapped up in flour tortillas, and other times hard corn shells (Blake’s favorite) serve as the vehicle to our mouths. And then there’s turkey taco quesadillas on the griddle, all cheesy and melty and irresistible!
But the version I’m sharing today is Turkey Taco Bowls with Cilantro Lime Rice. It’s my little homemade version of my favorite salad bowl meal at Chipotle Mexican Grill.
I start out with some light and fluffy and flavorful cilantro lime rice. My family loves a meal served with rice, and this fragrant dish makes a great base for the turkey taco bowls.
To assemble the bowls, I usually add a couple scoops of warm cilantro lime rice to the bottom of each bowl, and then a big spoon of browned ground turkey that has simmered in my homemade {green} taco seasoning. Then all the rest of the fixin’s are laid out for everyone to add as they please…black beans and shredded cheeses, plus chopped lettuce, tomatoes, peppers, avocado, and cilantro.
I’m big on condiments, and mix up the offerings alot. I prefer fresh chopped pico or Mom’s canned salsa, but am definitely not above setting out a jar of salsa or taco sauce from the store when I’m in a pinch. There’s also this super tasty honey and chipotle vinaigrette, a fun change of pace, perfect for drizzling over this bowl of yum (just like the salad at Chipotle Mexican Grill!). Fresh and zesty sweet corn relish is awesome with turkey tacos, too…we make up a big batch each summer, and I highly recommend you give it a try when the sweet corn is at its peak later this year. And don’t forget sour cream, guacamole, and slices of fresh lime for squeezing over it all…the possibilities are endless. And so fabulously delicious!
Turkey Taco Bowls with Cilantro Lime Rice
Ingredients
- for the cilantro lime rice:
- 1 c. long grain white rice
- 2 c. water
- 1 tsp. kosher salt
- 1 bay leaf
- 1 T. freshly squeezed lime juice
- 2 T. finely chopped fresh cilantro
- for the turkey taco mixture:
- 1 lb. ground turkey or ground beef or chicken
- 3 T. Homemade {Green} Taco Seasoning or 1 packet Chi-Chi’s Restaurante Seasoning
- ⅓ c. water
- salt and pepper if desired
- other goodies and mix-ins…pick and choose what you like:
- black beans
- shredded cheeses
- lettuce finely chopped
- tomatoes diced
- bell peppers any color you like, diced
- onion diced
- avocado diced
- cilantro chopped
- fresh lime wedges for squeezing over it all…
- and optional condiments:
- fresh pico
- salsa
- taco sauce
- Honey and Chipotle Vinaigrette
- Zesty Sweet Corn Relish
- sour cream
- guacamole
Instructions
for the cilantro lime rice:
- In a medium-large saucepan with a heavy bottom, combine rice, water, salt, and bay leaf. Bring to a boil over high heat, then turn heat down to medium-low (“2” on our stove) and cover pan with lid. Simmer for 14 minutes (no peeking!), or until rice is cooked and water is absorbed.
- Remove from heat and let sit for 5 minutes, covered. Discard bay leaf. Drizzle lime juice over rice, sprinkle with cilantro, and fluff with a fork to combine. Serve warm.
for the turkey taco mixture:
- In a medium skillet over medium-high heat, brown the turkey. Then add taco seasoning and water, stirring to combine. Turn heat down to medium-low and let simmer until water is absorbed, stirring occasionally.
- Taste and adjust by adding salt and pepper, if desired.
to assemble the turkey taco bowls with cilantro lime rice:
- Add a couple scoops of warm cilantro lime rice to the bottom of individual serving bowls, followed by a scoop of prepared turkey taco mixture.
- Have the rest of your desired taco mix-ins and condiments ready for individuals to add as they please.