Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice.

Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are piled high into a bowl along with cilantro rice and shredded romaine lettuce.

I love a good taco. Preferably the classic Americanized version in a hard corn shell with seasoned ground beef, cheese, sour cream and romaine lettuce.

I could seriously devour 3 or 4 of them all by myself (and if you know me, you know I’m typically a light eater, so 3 whole tacos is a B.F.D.)

These taco bowls take everything you love about that classic hard-shell taco… without the hard shell. Instead, we’ve piled all your favorite fixin’s on a bed of tangy cilantro rice and shredded romaine lettuce.

It’s part taco salad, part rice bowl, and entirely delicious.

We’ve opted to swap out the classic ground beef for ground turkey (dark meat please; lean ground turkey is just too dry for this). With a generous amount of seasoning the turkey comes out just as flavorful as any beef version.

The addition of the chicken broth helps to make the meat extra saucy, and not at all dry like ground turkey can often be.

If you do use beef (and you certainly can if you prefer), you probably won’t need a full 3/4 cup of chicken broth (beef broth works too), since ground beef tends to be fattier and therefore juicer. Or you can cook the ground meat most of the way, then spoon off the excess fat, and then add enough broth to make it nice and saucy.

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