2 tablespoons olive oil
1 yellow onion diced
1 pound ground turkey
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
12 corn tortillas
2 cups shredded Mexican cheese
pickled onions (optional topping)
fresh jalapenos (optional topping)
fresh limes, sliced (optional topping)
fresh avocado (optional topping)
1 cup greek yogurt
3 cloves garlic
1 whole avocado
3 tablespoons red wine vinegar
2 tablespoons diced jalapeno
1/2 teaspoon salt
1. Preheat the oven to 425 degrees F. In a skillet heat olive oil over medium heat. Add in diced onion and ground turkey. Cook until browned, about 5 minutes. Add in chipotle chili pepper, smoked paprika, garlic powder, oregano, and salt. Pour in 3/4 cups of water and cook on medium until the sauce thickens, about 10 minutes.
2. Place tortillas on a baking sheet and drizzle with olive oil. Cook for five minutes. Spoon turkey mixture onto the tortillas and top with shredded cheese. Return to the oven and cook for another ten minutes until the taco shells become crispy. Remove from oven and fold the tortilla into taco shape.
3. To make the avocado crema, combine all ingredients together in a food processor. Mix on medium until the sauce is thick and creamy.
4. Serve tacos with desired toppings and the avocado crema.