This exact dinner, or some variation of it (i.e. breakfast burritos) is a heavy constant in our rotation and I think you’d love it if you haven’t made yet! 🙂 It’s great if you want something that’s not as heavy with the tortilla, plus you can substitute more greens + extra veggies for a lighter option. I make it about 2x a week just because it’s so quick and we never get tired of it. But you *have* to add the homemade mango pico, I swear it makes the whole dish!

If you make it, make sure to give this recipe a rating and let me know what you think– I appreciate it! xx

Quick & Healthy Taco Bowls with Chunky Mango Pico

5 from 4 votes
By Rachael DeVaux
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes


Taco Bowl

  • 1 lb organic ground turkey
  • 1 tbsp taco seasoning, (I prefer Primal Palate, What's Gaby Cooking or Siete Foods taco seasoning)
  • 1/4 cup water
  • 4 handfuls mixed greens
  • 2 tbsp avocado oil
  • 1 large bell peppers, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 1/4 tsp cumin + pink salt
  • 1/2 cup purple cabbage
  • 1/2 cup refried chipotle beans, (I use Better Beans brand)
  • 1/2 avocado, sliced
  • 1/3 cup freshly chopped cilantro
  • Siete Foods grain-free chips

Chunky Mango Pico

  • 1 large semi-ripe mango, peeled and diced (you want it to have a slight crunch to it)
  • 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
  • 1/2 medium red bell pepper, diced
  • 1-2 limes, juiced
  • 1/4 cup red onion, diced
  • 1/2 tbsp  finely chopped jalapeño, seeds removed (completely optional)
  • 1/4 cup freshly chopped cilantro
  • 1/2 tsp sea salt


Taco Bowl

  • Heat 1 tbsp oil on medium heat in skillet until hot but not smoking. Add organic ground turkey (or meat of choice) and cook for 5-7 minutes, or until browned. Add taco seasoning and water, turn heat to low, and cover to cook for an additional 5 minutes, or until the water has been absorbed. Turn heat off and set aside.
  • While the turkey is cooking, in a separate skillet add the oil and thinly sliced peppers + onions. Sauté for several minutes on medium heat, add cumin + pink salt, then cover and let cook until charred, about 10 minutes. Make sure to toss every few minutes.
  • Time to build your bowls! Add mixed greens, seasoned turkey, veggies, sliced avocado, fresh cilantro, mango pico, heated beans and tortilla chips. Enjoy!

Chunky Mango Pico

  • Once everything is chopped, toss in a medium bowl add more lime + salt based off your preference. Refrigerate for 30 minutes before serving, and store in airtight container for up to 3 days.

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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