Whenever we are gearing up for a Whole30, I usually test out a few new recipes the month before to help out with food boredom hehe… That is always a threat when you cut out Chick-fil-A for a month. 😉 We are hoping to do our fifth round sometime this fall, but we will see if that pans out with school, sports and a feisty toddler. 😉
I love following the Whole30 Recipes Instagram account, and this recipe from @thewholecook was highlighted there. I saved it there and pulled it out this week to give it a try! We really liked it and felt like it would be an easy repeat! You can also check out her website recipe here! Definitely want to send credit her way for this yummy dish!
If you know me, you know that anything with a tex-mex/taco spin to it will be a hit in my book. I could eat tacos every day. Some days I do. And I’m not mad about it.
Check out the recipe highlight below and some of the changes and additions I made!
Skillet Ingredients:
- 4 medium gold or yellow potatoes, diced
- 1/2 yellow or white onion, diced
- 1 bell pepper diced (I used a red and green bell pepper!)
- salt and pepper
- 2 tbsp. cooking fat (I used olive oil!)
- 1 lb. lean ground turkey (I may use ground beef or diced chicken breast next time!)
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. salt
Pico De Gallo Ingredients:
- 1 medium tomato diced
- 1/2 white or yellow onion diced (I prefer using a shallot!)
- lim juice to taste
- salt to taste (I prefer sea salt)
- handful of cilantro
Creamy Avocado Dressing:
- 1 avocado
- 1/4 cup of water
- 1/4 tsp garlic powder
- 1/4 tsp salt
- handful of cilantro
Optional toppings: lettuce, black olives, salsa, cilantro, guacamole or avocado slices
What to do! (This is from Thewholecook.com!)
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Heat your cooking fat of choice, I used Olive Oil, in a nonstick pan.
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Add diced potatoes, bell peppers, and onion.
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Sauté on medium high heat, stirring occasionally until sides of potatoes have browned. This can take 5 to 10 minutes depending on your stove and the size of your potatoes. Once potatoes have some good browning reduce heat to medium, cover, and let cook for another 2 to 3 minutes until tender.
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While potatoes are cooking combine Pico de Gallo ingredients into a small bowl and stir. Add lime juice and salt a little at a time. Taste and add more until you get it how you like it. Set aside.
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Remove potatoes, peppers, and onion from the skillet when finished and set aside.
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Add your ground turkey to the skillet on medium high heat. Crumble the turkey using your spatula. Sauté until browned and cooked through. Add all seasonings and stir until combined.
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While turkey is cooking combine your Creamy Avocado Dressing ingredients in the blender. (I used my Ninja Chopper and this worked well!) Blend until smooth and thick. (If you want this to be thinner, just add a little more water! I also did not add this to the pan itself but to our individual plates so we could save the leftovers.)
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If you want to assemble everything in the skillet together: When ground turkey is done remove it from the skillet and set aside. Add the finished potatoes, peppers, and onions back in the skillet. Layer ground turkey on top. Then Pico de Gallo. Then a drizzle of Creamy Avocado Dressing. Add any other toppings you like and serve!
Hope you enjoyed this recipe highlight! We definitely did and will be making this on repeat!