You can taste the heat from the Pepper Jack cheese, you can taste earthiness from the cumin and chili powder, and you can taste the zing from limes — I mean, really taste each and every ingredient.
Interestingly, these “tacos” are light and refreshing, while still being quite hearty and bold. It’s a beautiful thing when this happens.
- 1/3 cup very thinly sliced red onions
- juice of 1 small lime
- olive oil for the pan
- 1- pound ground turkey
- 2 teaspoons minced garlic
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 cup grated Pepper Jack cheese
- about 6 sprigs cilantro washed and dried
- 12 thin slices avocado from about 1/2 of a large avocado
- 6 large Butter lettuce leaves washed and dried
- 1/2 cup roughly chopped tomatoes
Add the onions to a small glass bowl and pour the lime juice over them. Let them marinate for at least 30 minutes and ideally overnight. (The longer the better -- even a couple of days is great!)
Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the turkey and break it up into bite-sized pieces. Stir in the garlic and sprinkle it with the cumin, salt, chili powder, and onion powder. Mix to blend and sauté just until it's cooked through, about 6 minutes. Set it aside to cool.
Once the turkey mixture has cooled to room temperature, add the cheese to it, and mix to blend.
Now divide the tomatoes evenly between them.
Drain the onions and save all of the excess juice. Distribute the onions over the tomatoes and then drizzle the leftover juice over all of the tacos.