Go Back
Turkey Tinga with Avocado Crema
Stroller Envy

Turkey Tinga with Avocado Crema

A printable version of turkey tinga with avocado crema.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 1/2 lb ground turkey
  • Salt and pepper to taste
  • 1 onion, diced
  • 4 cloves garlic, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tablespoon chopped chipotle in adobo, plus to taste
  • 1/2 cup chicken broth
  • 2 ripe avocados
  • 1/2 cup sour cream
  • 1 lime, juiced
  • 2 tablespoons cilantro
  • 1/4 teaspoon salt, for crema
  • 2 tablespoons water, as needed

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add 1½ pounds of ground turkey and cook, breaking it into crumbles, for 6-8 minutes until browned. Season with salt and pepper. Ground turkey must reach 165°F.
  3. Add 1 diced onion and cook for 3-4 minutes until softened.
  4. Stir in 3 of the garlic cloves, minced, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of oregano. Cook for 30 seconds.
  5. Add 1 can (14.5 oz) of fire-roasted diced tomatoes, 1-2 tablespoons of chopped chipotle peppers in adobo sauce (adjust to heat preference), and ½ cup of chicken broth.
  6. Bring to a simmer, reduce heat to low, and cook for 15-20 minutes until the sauce has thickened and the flavors have melded.
  7. While the tinga simmers, make the avocado crema: In a blender or food processor, combine 2 ripe avocados, ½ cup of sour cream, juice of 1 lime, 2 tablespoons of chopped fresh cilantro, 1 clove of garlic, and ¼ teaspoon of salt.
  8. Blend until completely smooth, adding 1-2 tablespoons of water if needed to reach desired consistency.
  9. Taste the tinga and adjust seasoning with salt, pepper, or additional chipotle.
  10. Serve the turkey tinga over cauliflower rice or roasted bell peppers.
  11. Drizzle with avocado crema and serve.

Notes

Equipment: 12-inch skillet, instant-read thermometer, blender.
Serving size: one 6th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.