Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema

Ingredients

• Garlic

  Raw

  3 cloves, minced or 9g

• Nonfat greek yogurt

  Nonfat, plain

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  3 tbsp or 45g

• Cumin

  Spices, cumin seed

  4 tsp, ground or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Ground turkey

  Poultry food products, raw

  24 oz or 684g

• Paprika

  Spices

  2 tsp or 4g

• Chili powder

  Spices

  2 tsp or 5g

• Cinnamon

  Spices, ground

  ½ tbsp or 4g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  12 leaf, large or 180g

• Avocados

  Raw, All commercial varieties

  1 ½ cup, sliced or 219g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. In a food processor, blend the Greek yogurt, two-thirds of the minced garlic, the cilantro, lime juice, and one-fourth of the cumin until smooth. Season with salt and pepper to taste and refrigerate while you cook the turkey.
2. Warm the olive oil in a medium skillet over medium-high heat. Add the chopped red onion and cook until translucent, 3 to 4 minutes, then stir in the remaining garlic and cook 30 seconds more.
3. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 7 to 10 minutes.
4. Stir in the remaining cumin, smoked paprika, chili powder, and ground cinnamon. Season with salt and pepper and cook 1 to 2 minutes to bloom the spices.
5. Serve the spiced turkey in large butter lettuce leaves and top with avocado slices, chopped tomatoes, fresh cilantro, and a spoonful of the cilantro-lime crema.