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Keto Turkey Taco Zoodle Skillet - A Fast, Flavor-Packed One-Pan Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean works well)
  • 3 medium zucchini, spiralized into zoodles
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper or cayenne (optional, for heat)
  • 2 tablespoons tomato paste
  • 1/3 cup chicken broth (or water)
  • 1 tablespoon olive oil or avocado oil
  • 1 cup shredded Mexican blend or cheddar cheese
  • 1 small lime (zest and juice)
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, sliced jalapeños, sour cream, salsa, hot sauce

Method
 

  1. Prep the zoodles: Spiralize the zucchini and place the zoodles in a colander. Sprinkle lightly with salt and let them sit for 10 minutes to draw out moisture. Gently squeeze to remove excess water. This helps keep the skillet from getting watery.
  2. Sauté aromatics: Heat the oil in a large skillet over medium. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Brown the turkey: Add the ground turkey. Cook, breaking it up with a spatula, until no longer pink, about 5–6 minutes. If there’s excess liquid, spoon it off to keep flavors concentrated.
  4. Season it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and crushed red pepper if using. Stir to coat the turkey evenly.
  5. Make a quick sauce: Add tomato paste and cook 1 minute to caramelize slightly. Pour in the broth and stir, scraping up any browned bits. Simmer 2–3 minutes until thickened and glossy.
  6. Add the zoodles: Fold in the zucchini noodles. Cook 2–3 minutes, tossing gently, until they’re tender but still have a bite. Don’t overcook or they’ll turn mushy.
  7. Finish and melt: Turn off the heat. Zest half the lime over the skillet and squeeze in about 1 tablespoon juice. Sprinkle the cheese on top. Cover for 1–2 minutes to melt.
  8. Garnish and serve: Top with chopped cilantro and any extras you like—avocado, jalapeños, sour cream, or a drizzle of hot sauce. Taste and adjust salt, lime, or heat as needed.