Ingredients:

  • 1 lb Lean Ground Turkey (93/7 blend)
  • 1 tbsp Avocado Oil
  • 0.5 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.25 tsp Black Pepper
  • 0.33 cup Chunky Salsa
  • 1 tbsp Fresh Lime Juice
  • 2 heads Bibb Lettuce, leaves separated and washed
  • 1 large Avocado, sliced into thin wedges
  • 0.25 cup Fresh Cilantro, chopped
  • 0.5 cup Cherry Tomatoes, quartered

Instructions:

  1. Pat the 1 lb Lean Ground Turkey dry with paper towels to remove surface moisture.
  2. Heat 1 tbsp Avocado Oil in a large skillet over medium-high heat until the oil shimmers.
  3. Add 0.5 diced Yellow Onion and cook for 3 minutes until translucent and soft.
  4. Add the turkey to the pan, breaking it into small crumbles with a spatula. Cook 5 minutes until no pink remains and the edges start to turn golden.
  5. Stir in 2 cloves minced Garlic, 1 tbsp Chili Powder, 1 tsp Cumin, 0.5 tsp Smoked Paprika, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Toast the spices in the oil for 60 seconds.
  6. Pour in 0.33 cup Chunky Salsa and 1 tbsp Fresh Lime Juice. Stir constantly for 2 minutes until the liquid reduces and coats the meat in a thick, glossy sauce.
  7. Separate the leaves from the 2 heads Bibb Lettuce. Rinse in cold water and dry thoroughly.
  8. Spoon 2-3 tablespoons of the turkey mixture into the center of each lettuce leaf.
  9. Place a thin wedge of the large Avocado on top of the meat.
  10. Sprinkle with 0.5 cup quartered Cherry Tomatoes and 0.25 cup Fresh Cilantro. Serve immediately while the turkey is steaming and the lettuce is crisp.