Start by gathering all your ingredients. Mince the onion and bell pepper, and set them aside. Measure out your spices and prepare the riced cauliflower.
In a large skillet, over medium heat, add the 1 lb of ground turkey. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned and fully cooked.
Once the turkey is cooked, add the minced onion and bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
Sprinkle in the 1 1/4 tsp kosher salt, 1 tsp garlic powder, 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, and 1/2 tsp dried oregano. Stir well to combine, allowing the spices to infuse into the turkey and vegetables.
Pour in the 3/4 cup of water and 4 oz of canned tomato sauce. Stir to combine, and let it simmer for about 5 minutes to thicken slightly.
Stir in the 4 cups of uncooked riced cauliflower, mixing well to ensure everything is evenly distributed. Cover the skillet and let it cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Remove the skillet from the heat. Serve the ground turkey taco cauliflower rice in bowls and top with diced avocado, chopped cilantro, and lettuce. Drizzle with jarred salsa and serve with lime wedges on the side for an extra burst of flavor!
