Turkey Taco Lettuce Wraps

Ingredients

• 1 pound ground turkey
• One 15.5-ounce can black beans, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 2 avocados, diced
• 8 to 12 bibb lettuce leaves
• 4 Roma tomatoes, chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons chili powder, plus more to taste
• 1 small jalapeno, seeds removed and finely chopped
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 limes cut into wedges
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon chopped fresh cilantro
• 1 red onion, chopped
• 1/2 white onion, chopped
• 1/2 cup queso fresco, crumbled
• 1 cup pico de gallo, recipe follows
• 2 tablespoons plus 1 teaspoon olive oil

Method

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.6 min timer
2. Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.5 min timer
3. Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.3 min timer
4. Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
5. Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.