These Chipotle Turkey Street Tacos with Avocado Crema are a quick and easy weeknight win, packed with smoky, bold flavor and finished with a cool, creamy avocado crema. They come together in just 20 minutes and are guaranteed to be a crowd-pleaser for the whole family.
1tsp.each: chili powder, garlic powder, cumin, paprika
1/2tsp.salt
1limezested and juiced
1.5Tbsp.honey (32g)
Avocado Crema:
1/2large avocado (60g)
1/2cupplain Greek yogurt (112g)
1limezested and juiced
pinchof salt & garlic powderto taste
1/2cupfresh cilantroloosely packed
3Tbsp.waterto thin
For serving:
Street-size flour tortillas
Shredded lettuce, diced tomatoes, diced onions
Cotija or shredded cheese
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon or meat masher, until browned and cooked through.
Stir in the chopped chipotle peppers, adobo sauce, chili powder, garlic powder, cumin, paprika, salt, lime, and honey. Simmer for another minute or so then remove from heat.
While the ground turkey is cooking, blend all the crema ingredients using an immersion blender or food processor until smooth and drizzle-able. Adjust salt (or any ingredients) as needed.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Fill each tortilla with the turkey, then pile on your toppings– tomato, shredded lettuce, cheese, whatever you love– and finish with a generous drizzle of avocado crema.
Notes
Storage: Store the leftover Chipotle turkey and avocado crema separately in an airtight container in the fridge for 3-4 days.
Reheat: Reheat ground turkey in the microwave or on the stove, then assemble tacos as directed.