Red Meat Allergy Friendly Avocado Crema Turkey Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
- 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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