Happy Cinco De Mayo! Tim and I love healthy Mexican food – he is 1/4 Mexican and I use to run the Bikini Bootcamp at Amansala Tulum, so its a cuisine that is close to both of our hearts. I wanted to create a low carb dish that was light and bright to celebrate Cinco De Mayo, and that celebrated healthy Mexican flavors. As such these Mexican Low Carb Turkey Burgers with Avocado Crema and Mango Salsa were born!
This whole30 and paleo recipe is perfect for those following my 8 Week Lean and Clean Program and is gluten free, dairy free and high in lean protein.
Mexican Low Carb Turkey Burgers with Avocado Crema and Mango Salsa
(makes 8 burgers)
For the burgers:
- 2lbs ground turkey
- 1/4 cup cilantro, finely chopped
- 4 scallions, chopped
- 2 cloves garlic, finely chopped
- Juice and zest of half a lime
- 1 teaspoon Himalayan salt
- 1 teaspoon black pepper
Combine all the burger ingredients, shape into 8 equal patties, cover and refrigerate for 15 to 20 minutes.
Preheat the oven to 350 degrees. Line a baking tray with parchment paper, and grease with avocado oil (I use an avocado oil spray for this). Evenly spread out the patties on the tray, oil the top of the burgers with a little avocado oil, and bake in the oven for 25 minutes.
For the Avocado Crema:
- 1 ripe avocado
- 1 cup unsweetened coconut yoghurt
- Juice of 1/2 lime
- Pinch of salt and pepper
Place all ingredients in a food processor and combine until smooth and creamy
For the Mango Salsa
- 1 cup mango, cubed
- 1/2 cup red pepper, cubed
- 1/2 cup cherry tomatoes, sliced
- 1 teaspoon red chili flakes
- Juice of 1/2 lime
- Pinch of salt and pepper
Place all ingredients in a bowl and combine.
This recipe is suitable for the following diets: lean and clean, gut healing, paleo, primal, whole30, keto, gluten free, dairy free, grain free, sugar free, low carb, clean eating and real food.
Looking for more healthy Mexican recipes? You will love my Low Carb Chicken Enchiladas, the ultimate in healthy comfort food!