Who doesn’t love Taco Tuesday? In New Orleans, there was a whole restaurant just called “Tacos and Beer.” Perfect for the day! And straight to the point with the name.
But if you know me, you know I have an unfortunate amount of dietary restrictions (ugh). So usually tacos and other Tex-Mex fare are out of the question. These tacos fulfill the need for tasty Tex-Mex without breaking any rules AND while being healthy too!
Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you’re sensitive to jalapeños.
Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks.
Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly.
To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.
Already ready for assembly! So easy! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday!