tablespoons fresh lime juice
tablespoon chipotle chili powder or chili powder
teaspoon ground cumin
(16-ounce) package JENNIE-O® Lean Ground Turkey
pint cherry tomatoes, chopped
tablespoons chopped cilantro leaves
teaspoon olive oil
cup thinly sliced cabbage
cup thinly sliced red onion
cup thinly sliced radishes
lime, cut into 8 wedges
In medium bowl, combine lime juice, chipotle powder, cumin, paprika, salt and cornstarch; stir to combine. Add turkey and mix well. Cover tightly with plastic wrap and refrigerate 5 minutes.
In large skillet, place turkey mixture and cook over medium-high heat stirring to crumble 11 minutes and until 165°F. as measured by a meat thermometer. Always cook to well-done.
Remove from heat and cover with foil. Set aside until ready to serve.
To prepare salsa, in medium bowl combine cherry tomatoes, avocado, cilantro, and olive oil. Mix together and transfer to a smaller serving bowl to serve with tacos.
Arrange toppings on large platter or in small serving dishes.
In medium skillet set over medium heat, warm tortillas one at a time 20 to 30 seconds per side or until soft and flexible.
Wrap the finished tortillas with a paper towel to keep warm between batches.
Divide cooked turkey evenly between the warmed tortillas and serve with salsa and toppings.