Turkey and kale taco pasta with avocado crema

Two of my kid’s favorite things in one dinner. Pasta and taco. The kale is just there so it can ‘healthify’ further this dish, that honestly, it’s pretty clean if I say so myself.

There’s very little prep involved and it can be done in less than one hour. It’s just making the taco meat, washing and chopping some veggies and whipping the avocado crema together. Now, this avocado crema is not optional. It truly brings the dish to another level– and you’ll want to keep it on hand for most things because it’s that good!

Start by cooking the turkey meat with the taco spices and diced tomatoes. Add the kale and lastly the onions+bell pepper+corn. The chopped vegetables go last so they keep their crunch and don’t overcook. The rest is easy. Toss the pasta and serve!

To keep with the taco tradition, I like to serve the pasta with toppings on the side such as shredded cheese, crushed tortilla chips, chopped green onions, chopped cilantro, and–of course– the avocado crema.

I’m including two separates recipes bellow. One for the taco pasta and one for the, you know, avocado crema I’m raving about. Both are independently delicious but oh so much better together!

Turkey and kale taco pasta


  • 1 pound ground turkey (chicken or beef)
  • 8 ounces small dry pasta shapes (about 3-4 cups dry)
  • 1 small red onion chopped (about 1 cup)
  • 1 14 oz. can diced tomatoes
  • 1 packet taco seasoning (I used mild)
  • 1 small red bell pepper, chopped
  • 4 curly kale leaves, roughly chopped
  • 1/2 cup fresh or frozen corn


  1. Cook pasta according to the package directions. Drain.
  2. Meanwhile, in a large skillet, cook the ground meat over medium-high heat until no longer pink. Add the taco seasoning and the can of diced tomatoes (do not drain the tomatoes.) Simmer over medium heat for about 3-5 minutes.
  3. Stir in the kale until wilted. Add the rest of the vegetables (onions, bell pepper and corn) and Simmer over low heat for about 5 minutes.
  4. Add the cooked and drained pasta a little at a time. Stir to coat.
  5. Top with Mexican mix shredded cheese (about 1 cup) while hot.
  6. Serve with a side of avocado crema (recipe below), chopped cilantro and chopped green onions to be added to the taco pasta to taste.

Avocado crema


  • 1/3 cup Greek yogurt (can be replaced for sour cream if preferred)
  • 1 large very ripe avocado
  • 2 1/2 tablespoons lime juice
  • 1 teaspoon light agave syrup or honey
  • 1/4 cup prepared green salsa (such as Herdez salsa verde or Trader Joes tomatillo salsa)
  • 1 whole green onion (washed and ends trimmed)
  • 1/2 teaspoon cumin
  • salt to taste (I used aprox. 1 tsp)


  1. Combine all the ingredients in the bowl of a food processor or blender. Process for 2 minutes until smooth and creamy, scraping down the sides of the bowl half way through.
  2. Transfer to a serving bowl or place in an airtight container for storing. Can be stored int the refrigerator up to 3 days. It will not lose it's vibrant green color.