Turkey Picadillo Tacos

Ingredients:

Taco

• 350 g of ground turkey
• 2 tbsp. l. corn oil
• 1 medium onion, chopped (1 cup)
• 2 cloves garlic, chopped
• 0.5 - 1 jalapeno, stem and seeds removed and finely chopped
• 1.5 tbsp. chili powder
• 1 tsp ground cumin
• 3/4 cup chopped canned tomatoes
• 1/3 cup chicken broth
• 1/4 cup fresh cilantro leaves, coarsely chopped
• Vegetable oil, for frying
• 12 5-inch (12-cm) corn tortillas, preferably white, or prepared taco pockets

Toppings

• 1/4 head romaine or iceberg lettuce, shredded
• 3 ripe medium tomatoes, diced
• 1 - 2 Hass avocados, diced
• 1.5 cups grated cheddar or Monterey Jack
• Sour cream, for serving

Preparation:

1. Heat vegetable oil in a medium skillet, add the onion, garlic, jalapeño, and spices, season with salt, and cook over medium-low heat, stirring occasionally, until softened, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and cook until thickened, about 2 minutes. Add the ground turkey and chicken broth, reduce the heat to a simmer, and cook until the turkey is cooked through and the sauce has thickened but not evaporated, about 12 minutes. Stir in the cilantro and season with salt and pepper to taste. Transfer to a serving bowl and cover.
2. Make taco pockets. Pour enough vegetable oil into a small skillet to create a depth of about 2 cm (0.8 in) and heat over medium heat. Holding one end of the tortilla with tongs, lower the other half into the oil using a flat spatula. Cook until crispy, 30 seconds to 1 minute. Flip the tortilla and cook the other half in the same way, holding the first side at an angle to create a pocket, for about 1 minute more. Transfer to a paper towel-lined plate to drain any excess oil.
3. Place the toppings and meat into individual bowls, and place the taco pockets on a platter. Serve, inviting guests to assemble their own tacos by stuffing the meat and fillings into the pockets.