18 May Low Carb Lunch: Red Cabbage Romaine Tacos with Probiotic Sour Cream
This post is written in partnership with Forager Project, however, all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!
I aim for 1-2 servings of probiotic rich foods a day (in addition to my daily probiotic supplement) to help boost my gut health, immune health, skin vitality and overall wellbeing. I love to find different ways to add these foods into my daily diet, and Forager Project’s Unsweetened Plain Organic Cashewmilk Yogurt has become my go-to for making sauces, adding to smoothies, or eating straight out of the tub!
In this low carb Taco Tuesday healthy recipe I’ve used it to create a simple sour cream, packed with probiotics that is as delicious as it is good for you…
Red Cabbage Romaine Tacos with Probiotic Sour Cream
- 1lb ground turkey
- 1/2 red cabbage, shredded
- 4 tablespoons avocado oil
- 2 tablespoons taco seasoning
- 8 large romaine leaves
- 1 cup Forager Project Unsweetened Plain Organic Cashewmilk Yogurt
- Juice of 1 lemon
- 1/4 teaspoon Himalayan salt
- 2 tablespoons chopped cilantro
Divide the avocado oil between two large skillets, sauté the red cabbage for eight to ten minutes until soft, and cook the ground turkey for ten minutes, or until golden brown. Add the taco seasoning towards the end of cooking the turkey.
Make the probiotic sour cream by combing the cashewmilk yoghurt, lemon juice and salt.
Assemble the tacos using the romaine leaves as the taco ‘shell’, then fill with red cabbage and ground turkey. Drizzle with the probiotic sour cream and sprinkle with the chopped cilantro.
This recipe is perfect for those following my 8 Week Lean and Clean Program and is suitable for the following diets: gut healing, paleo, primal, whole30, keto, gluten free, dairy free, grain free, sugar free, low carb, clean eating and real food.
Looking for more low carb lunch recipes? Try my Low Carb Sautéed Spicy Cabbage with Shredded Chicken!