Anti Inflammatory Avocado Crema Turkey Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Anti Inflammatory Avocado Crema Turkey Tacos with Fresh Pico

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Ingredients

4 servings

For the turkey

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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1 tbsp olive oil
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
¼ cup chicken broth

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice (from about 1 lime)
1 small clove garlic, roughly chopped
¼ tsp salt
2 tbsp water

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
¼ medium white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
lime wedges (optional)

Instructions

1
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, and cilantro in a mixing bowl. Add 1 tbsp lime juice and 1/4 tsp salt, toss to combine, and set aside at room temperature while you prepare the rest of the recipe.
2
Make the avocado crema: add the avocado flesh, sour cream, 2 tbsp lime juice, garlic, 1/4 tsp salt, and water to a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. Taste and adjust salt if needed, then set aside.

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