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Stroller Envy

Turkey Tinga with Avocado Crema

Print 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 oil in a large skillet over medium-high.
  2. Cook 1½ pounds ground turkey, crumbling, 6-8 minutes until browned; season with salt and pepper. Turkey must reach 165°F.
  3. Add 1 diced onion; cook 3-4 minutes until softened.
  4. Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, and ½ teaspoon oregano; cook 30 seconds.
  5. Add 1 can (14.5 oz) fire-roasted diced tomatoes, 1-2 tablespoons chopped chipotle in adobo to taste, and ½ cup chicken broth.
  6. Bring to a simmer; reduce heat to low and cook 15-20 minutes until sauce thickens and flavors meld.
  7. Meanwhile, combine 2 ripe avocados, ½ cup sour cream, juice of 1 lime, 2 tablespoons chopped fresh cilantro, 1 garlic clove, and ¼ teaspoon salt in a blender or food processor for crema.
  8. Blend until completely smooth; add 1-2 tablespoons water if needed for desired consistency.
  9. Adjust tinga seasoning with salt, pepper, or more 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.