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

  1 ¼ lb or 567g

• 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

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  10 leaf, large or 150g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• 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. For the crema: In a food processor add, garlic clove, greek yogurt, cilantro, lime juice, ½ teaspoon of cumin, salt and pepper to taste. Blend until smooth. Set aside.
2. For the tacos: Heat a medium sauté pan to medium-high heat. Add olive oil and red onion. Sauté until translucent, about 3-4 minutes. Add in garlic, sauté for 30 seconds.
3. Add lean ground turkey, cook until no longer pink; approximately 7-10 minutes.
4. Add in 1½ tablespoons of cumin, smoked paprika, ancho chili powder, ground cinnamon, salt, and pepper. Stir until all the spices are mixed together.
5. Serve turkey mixture on top of butter lettuce with avocado, cherry tomatoes, fresh cilantro, and cilantro lime crema.