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Dinner recipe · from the recipe book

Turkey Soft Tacos with Creamy Avocado Sauce

Juicy, cumin-spiced ground turkey with charred corn and peppers tucked into warm corn tortillas and drizzled with a tangy, silky avocado-lime sauce.

Turkey Soft Tacos with Creamy Avocado Sauce

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 12 tortillas288 gCorn tortillas
  • 1 tbsp14 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 cup136 gCorn kernels, frozen
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp5 gChili powder
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ cup120 gWater
  • 1 cup diced150 gAvocadopitted and scooped
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 cups shredded140 gGreen cabbagethinly shredded

Steps

  1. Make the avocado sauce first: in a bowl, mash the avocado with the Greek yogurt, the lime juice and half the cilantro until smooth, thinning with up to 2 tablespoons of the water if it is too thick; chill until serving.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, red bell pepper and frozen corn kernels and cook 5–6 minutes until the corn kernels are lightly charred.
  3. Add the garlic and cook 30 seconds, then add the ground turkey and cook, breaking it up, 6–7 minutes until browned.
  4. Stir in the cumin, chili powder, oregano and salt, then add the rest of the water and simmer 3–4 minutes until saucy and the turkey reaches 165°F (74°C).
  5. Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, and keep wrapped in a towel.
  6. Fill each corn tortilla with the turkey mixture and shredded cabbage, spoon on the avocado sauce and top with the remaining half of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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