Keto Turkey Taco Skillet (Low-Carb) – Fast, Flavorful, and Weeknight Friendly

This Keto Turkey Taco Skillet brings all the bold taco flavors you love without the carbs that slow you down. It’s a one-pan meal with seasoned ground turkey, peppers, tomatoes, and cheese that comes together in under 30 minutes. Scoop it into lettuce cups, pile it over cauliflower rice, or eat it straight from the skillet.

It’s simple, hearty, and perfect for busy nights. You’ll get that cozy, satisfying feeling while keeping your macros on track.

Print Recipe

Keto Turkey Taco Skillet (Low-Carb) - Fast, Flavorful, and Weeknight Friendly

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 1 tablespoon avocado oil or olive oil
• 1 medium onion, diced
• 1 green or red bell pepper, diced
• 3 cloves garlic, minced
• 1.25–1.5 pounds ground turkey (93% lean works well)
• 1 (10-ounce) can diced tomatoes with green chiles (drained) or plain diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1/3 cup chicken broth or water
• 1 cup shredded Mexican blend or cheddar cheese
• Juice of 1/2 lime
• 2 tablespoons chopped fresh cilantro (optional)
• For serving: shredded lettuce or lettuce cups, sliced avocado, sour cream, cauliflower rice, or low-carb tortillas

Instructions

• Warm the oil in a large skillet over medium heat. Add the onion and bell pepper.Cook, stirring, until softened, about 4–5 minutes.
• Add the garlic and cook 30 seconds until fragrant.
• Crumble in the ground turkey. Season with salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, 5–7 minutes.
• Stir in chili powder, cumin, smoked paprika, oregano, and red pepper flakes.Toast the spices for 30–60 seconds to bloom the flavors.
• Add tomato paste and stir to coat the meat. Mix in the drained diced tomatoes and broth. Bring to a gentle simmer.
• Reduce heat to medium-low and cook 4–6 minutes, stirring occasionally, until the mixture thickens and the flavors come together.Adjust salt to taste.
• Turn off the heat. Stir in lime juice. Sprinkle the cheese evenly over the top, then cover for 1–2 minutes to melt.
• Top with cilantro if using.Serve hot with your favorite low-carb sides or in lettuce cups.

What Makes This Special

• One-pan convenience: Less mess, faster cleanup.
• Big taco flavor: Smoky spices, a hit of lime, and melty cheese.
• Low-carb and high-protein: Great for keto, low-carb, or simply lighter eating.
• Flexible: Serve in lettuce wraps, over greens, or with cauliflower rice.
• Meal prep friendly: Reheats well and tastes even better the next day.

Ingredients

• 1 tablespoon avocado oil or olive oil
• 1 medium onion, diced
• 1 green or red bell pepper, diced
• 3 cloves garlic, minced
• 1.25–1.5 pounds ground turkey (93% lean works well)
• 1 (10-ounce) can diced tomatoes with green chiles (drained) or plain diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1/3 cup chicken broth or water
• 1 cup shredded Mexican blend or cheddar cheese
• Juice of 1/2 lime
• 2 tablespoons chopped fresh cilantro (optional)
• For serving: shredded lettuce or lettuce cups, sliced avocado, sour cream, cauliflower rice, or low-carb tortillas

Instructions

1. Warm the oil in a large skillet over medium heat. Add the onion and bell pepper.

   Cook, stirring, until softened, about 4–5 minutes.

2. Add the garlic and cook 30 seconds until fragrant.
3. Crumble in the ground turkey. Season with salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, 5–7 minutes.
4. Stir in chili powder, cumin, smoked paprika, oregano, and red pepper flakes.

   Toast the spices for 30–60 seconds to bloom the flavors.

5. Add tomato paste and stir to coat the meat. Mix in the drained diced tomatoes and broth. Bring to a gentle simmer.
6. Reduce heat to medium-low and cook 4–6 minutes, stirring occasionally, until the mixture thickens and the flavors come together.

   Adjust salt to taste.

7. Turn off the heat. Stir in lime juice. Sprinkle the cheese evenly over the top, then cover for 1–2 minutes to melt.
8. Top with cilantro if using.

   Serve hot with your favorite low-carb sides or in lettuce cups.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth if it looks dry.

Health Benefits

• Low in carbs: Skips starchy fillers to keep blood sugar steady.
• High-protein base: Ground turkey supports muscle repair and keeps you satisfied longer.
• Nutrient-dense veggies: Peppers, tomatoes, and onions bring fiber, vitamin C, and antioxidants.
• Smart fats: Avocado oil and cheese add satiating fats, helpful for keto and energy balance.

Common Mistakes to Avoid

• Skipping the spice bloom: Add spices to the hot pan before liquids to deepen flavor.
• Too much liquid: Drain tomatoes and simmer until thick so the skillet isn’t watery.
• Under-seasoning: Taste and adjust salt and lime at the end for a bright finish.
• Overcooking turkey: Cook just until no longer pink to keep it tender.

Recipe Variations

• Extra veggies: Stir in diced zucchini or spinach in the last few minutes.
• Creamy twist: Add 2–3 tablespoons cream cheese before melting the shredded cheese for a richer sauce.
• Turkey chorizo style: Add 1 teaspoon ground coriander and a pinch of cloves for a chorizo-inspired flavor.
• Chipotle kick: Mix in 1–2 teaspoons minced chipotle in adobo for smoky heat.
• Dairy-free: Skip the cheese and finish with diced avocado and extra cilantro.

FAQ

Is ground chicken okay instead of turkey?

Yes.

Ground chicken works just as well and cooks in the same amount of time. Choose a blend with some fat to keep it juicy.

Can I make this without tomatoes?

You can. Replace diced tomatoes with extra broth and 1–2 teaspoons apple cider vinegar for tang.

Add a little more tomato paste or skip it for ultra-low-carb.

What should I serve it with to keep it keto?

Cauliflower rice, shredded lettuce, avocado, sour cream, and low-carb tortillas are all great. Lettuce cups make a quick, crunchy wrap.

How spicy is it?

It’s mild to medium as written. For more heat, add extra red pepper flakes or a diced jalapeño with the onions and peppers.

Can I meal prep this?

Absolutely.

Portion into containers with cauliflower rice or greens. It reheats well and keeps its flavor for several days.

In Conclusion

This Keto Turkey Taco Skillet is fast, flexible, and full of comfort-food flavor. It’s an easy way to hit your protein goals while keeping carbs low, and it fits right into busy weeknights or weekend meal prep.

Keep the basics on hand, swap in your favorite twists, and you’ve got a dependable go-to that never gets boring.