Name: Turkey Smash Tacos with Guacamole & Pickled Onion-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 1 ½ English cucumbers; 1.02 kg ground turkey; 3 limes; 1 ½ medium red onions; 18 small corn tortillas; 3 tomatoes; apple cider vinegar; black pepper; brown sugar; chili powder; cumin, ground; extra virgin olive oil; salt

Turkey Smash Tacos with Guacamole & Pickled Onion-Cucumber SaladTurkey Smash Tacos with Guacamole & Pickled Onion-Cucumber Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

1 ½ English cucumbers

1.02 kg ground turkey

3 limes

1 ½ medium red onions

18 small corn tortillas

3 tomatoes

apple cider vinegar

black pepper

brown sugar

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Place vinegar, sugar, and salt in a medium bowl. Whisk to combine the pickling liquid.

Peel, halve, and small dice onions. Add half to the bowl with the pickling liquid. Place remaining onion in another medium bowl and set aside.

Trim and small dice cucumbers. Add to the bowl with the pickling liquid, stir to combine the salad, and set aside.

Place turkey and spices in a large bowl. Mix with your hands until well combined.

Arrange tortillas on a flat surface, then divide the turkey mixture between them (about 3 tablespoons per tortilla). Using a knife (or your hands), spread the turkey mixture over the surface of each tortilla in an even layer.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tacos, meat-side down. Cook, pressing down once with the bottom of a spatula halfway through cooking, until the turkey is cooked through, about 3 minutes.

Flip tacos, turkey-side up, and continue to cook until tortillas are golden underneath, 1 minute more. Transfer to a plate and carefully fold in half to form tacos.

Meanwhile, juice half of the limes into the large bowl with the onion (cut remaining limes into wedges and set aside for serving).

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh. Add to the bowl along with salt and pepper. Mash with a fork or potato masher until guacamole is smooth.

Small dice tomatoes. Add to the bowl with the guacamole and stir to combine.

Divide tacos between plates; fill with guacamole and a small amount of salad. Serve with remaining salad on the side and enjoy!

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