Dairy-Free Turkey and Avocado Taquitos

Ingredients

• about 450 g Ground turkey
• 2 medium Avocado
• 0.25 medium Red onion
• 0.25 cup Cilantro
• 1 tbsp Lime juice
• 1 tbsp Taco seasoning
• 12 tortilla Corn tortillas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the about 450 g ground turkey in a 30.48 cm skillet over medium-high heat. Cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Drain off any excess fat from the skillet. Stir in the 1 tbsp taco seasoning until the turkey is evenly coated.
3. 3In a medium bowl, mash the 2 medium avocados with a fork until mostly smooth. Add the 0.25 medium red onion (finely diced), 0.25 cup cilantro (chopped), and 1 tbsp lime juice to the bowl. Stir everything together until well combined.
4. 4Warm the 12 corn tortillas one at a time in a dry skillet or microwave for about 15-20 seconds each, just until they are pliable and easy to roll. This prevents them from cracking.
5. 5Lay a warm tortilla flat. Spoon about 2 tablespoons of the ground turkey mixture and 1 tablespoon of the avocado mixture onto the center of the tortilla. Roll the tortilla up tightly, tucking in the sides if possible. Place the rolled taquito seam-side down on a baking sheet. Repeat with the remaining tortillas, turkey, and avocado mixture.
6. 6Arrange the rolled taquitos seam-side down on the baking sheet. Bake in the preheated oven at about 205°C (200°C) for 15-20 minutes, or until the tortillas are golden brown and crispy. The taquitos should feel firm to the touch.

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