Taco Cabbage Cups

Gluten-Free Taco Night

Prep: 15 min | Cook: 15 min

Choose this crunchy cabbage taco shell as a healthy alternative for your taco night!



1/2 lb 93% Lean Turkey Breast Meat, Ground (Or consider Ground Chicken, Ground Beef or Plant-Based Meat Alternative)
1/2 lb Crimini Mushrooms, Chopped
1 tsp Onion Powder
1 tsp Garlic Powder 
1 TBSP Dried Oregano
1 TBSP Paprika 
1 TBSP Cumin
1 tsp Sea Salt
1 Head Red Cabbage
1 Bunch Red Radishes, Sliced
1 White Onion, Diced 
1 Bunch Cilantro 
1 Large Avocado
1 Jar Tomato Salsa 


  1. Heat skillet over medium heat. Add ground turkey. Begin to break apart turkey into small pieces and brown.
  2. Once the turkey has browned add crimini mushrooms and cook for 2 - 3 minutes. 
  3. Add onion powder, garlic powder, dried oregano, paprika, cumin, and salt
  4. Add ¼ cup of water and cook until water is dissolved. 
  5. Cut off the bottom of the cabbage and peel off each leaf to form a cup. Wash and dry.
  6. Prepare desired garnishes: slice radishes, slice onion, chop cilantro, and slice avocado. 
  7. Build your cabbage cups as desired. Enjoy!

Nutrition Facts

Servings: 4

Amount per Serving

Calories: 200

Total Fat: 1.5

Cholesterol: 25 mg

Sodium: 1070 mg

Total Carbohydrate: 33 g

- Dietary Fiber: 10 g

- Sugars: 16 g (0 g Added Sugars)

Protein: 20 g

Calcium: 15 %

Iron: 20 %

Potassium: 20 %

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.