Ingredients:

  • 1 lb 93% lean ground turkey
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/4 cup low-sodium chicken broth
  • 1 tsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 12 corn tortillas
  • 1 medium avocado, sliced
  • 1 lime, cut into wedges
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat 1 tsp olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers and flows like water.
  2. Add the finely diced onion and 2 cloves minced garlic and sauté for 3 minutes until translucent and smells sweet.
  3. Add the 1 lb ground turkey to the skillet. Let it sit undisturbed for 2 minutes to achieve a golden brown crust before stirring.
  4. Use a flat-edged wooden spoon to break the meat into small crumbles. Cook for another 3-4 minutes until no pink remains.
  5. Clear a spot in the center of the pan and add the 1 tbsp tomato paste. Fry for 1 minute until it darkens in color.
  6. Stir in the 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Cook for 30 seconds until the kitchen smells like a spice market.
  7. Deglaze the pan by pouring in the 1/4 cup chicken broth. Use the spoon to scrape up the caramelized bits (fond) from the bottom of the pan. Stir to coat the turkey in the sauce emulsion.
  8. Reduce heat to low and simmer for 2 minutes until the liquid has reduced to a thick glaze.
  9. Quickly heat the 12 corn tortillas over an open flame or in a dry pan until they are pliable and slightly blackened.
  10. Serve in warmed corn tortillas topped with sliced avocado, fresh cilantro, and extra lime wedges.