Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Greek yogurt

  Plain, whole fat

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground turkey

  Poultry food products, raw

  24 oz or 684g

• Cumin

  Spices, cumin seed

  1 ½ tbsp, whole or 9g

• Paprika

  Spices

  2 tsp or 4g

• Chili powder

  Spices

  2 tsp or 5g

• Cinnamon

  Spices, ground

  ½ tbsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  12 leaf, large or 180g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. In a food processor, blend the garlic, Greek yogurt, cilantro, lime juice, ½ teaspoon of cumin, salt, and pepper until smooth to make the crema. Set aside.
2. Heat olive oil in a medium sauté pan over medium-high heat. Add the red onion and sauté until translucent, about 3-4 minutes. Add the remaining garlic and sauté for another 30 seconds.
3. Add the ground turkey to the pan and cook until no longer pink, approximately 7-10 minutes.
4. Mix in 1½ tablespoons of cumin, smoked paprika, chili powder, ground cinnamon, salt, and pepper. Stir until well combined.
5. Serve the turkey mixture on butter lettuce leaves, topped with avocado slices, cherry tomatoes, fresh cilantro, and cilantro lime crema.