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Chili-Lime Turkey Tacos with Monterey Jack Shells

by Livestrong_Recipes  |  Oct 15, 2018

Chili-Lime Turkey Tacos with Monterey Jack Shells
  1. PREP
  2. 20 m
  • COOK
  • 30 m
  • 50 m

Those look just like taco shells. But are they? Well, they don’t use corn or flour; they’re made with 100% Monterey Jack cheese and absolutely nothing else!



  • 1/2 cup Pico de Gallo
  • 6 oz Shredded Cheese, Monterey Jack
  • 1 1/2 tsp Oil, avocado
  • 8 oz Ground turkey, 93% lean, 7% fat, raw
  • 1/2 tsp Chili Powder
  • 1/4 tsp Lime Zest
  • 1/4 tsp Sea Salt
  • 1/2 cup romaine lettuce
  • 1/2 fruit Avocado
  • 2 tbsp sour cream


1 Preheat the oven to 350°F. Line a large baking sheet with unbleached parchment paper.
2 In a mesh strainer, add the pico de gallo (fresh salsa) and drain well. (Note: Ideally choose medium or spicy pico de gallo.) Set aside.
3 Create three shredded cheese piles (1/4 cup; 1 ounce each) on the lined baking sheet, about 2-inches apart, and firmly press using your fingers to make 3 1/2-inch diameter rounds. Bake until the edges of the cheese are golden, about 12 minutes. Remove the Monterey Jack taco rounds from the oven. Let cool slightly, about 3 minutes.
4 Using a large, thin. flexible spatula, pick up each round and place over a thick round handle of a wooden spoon (or other large cooking utensils) to form a shell, resting both sides of the wooden spoon on cans or jars of even height. Repeat with the remaining cheese to make three more taco shells. Let taco shells stand for at least 5 minutes to firm.
5 Heat the avocado oil (or grapeseed oil) in a large skillet over medium-high. Add the ground turkey, chili powder, lime zest, and salt and cook while stirring until the turkey is well done and crumbled, about 5 minutes. Transfer to a bowl.
6 Into each Monterey Jack taco shell, add the lettuce, turkey mixture, avocado, and pico de gallo. Serve immediately with the sour cream.