Ground Turkey & Avocado Taquitos (Gluten-free, Paleo)
Ingredients
For the avocado mixture
- 2 medium avocados
- Juice of half a lime
- 1 tbsp cilantro chopped
- 1 tsp garlic powder
- Salt and pepper to taste omit pepper for AIP
For the skillet and taquitos
- 1 tbsp avocado oil
- ½ yellow onion diced
- 2 cloves garlic minced
- ¾ lb ground turkey
- ¾ tsp salt
- ¼ tsp black pepper omit for AIP
- 1 cup zucchini shredded (and excess water squeezed out)
- 8 grain-free tortillas I use Siete Almond flour tortillas, use cassava for AIP
- Avocado oil spray
- ¼ red onion diced
- 1 tbsp cilantro chopped
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Make the avocado mixture by mashing the avocado and combining it with the lime juice, and seasonings. Set aside.
- Prepare the skillet by heating the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until the onion is slightly translucent.
- Add the ground turkey and zucchini to the skillet, and season. Crumble the turkey until fully cooked. Set aside.
- Heat the tortillas for about 5-10 seconds to make them more pliable. Spoon 1 large spoonful of the avocado mixture, and about 2 spoonfuls of the turkey mixture. Roll into a tight taquito and transfer to the baking sheet. Repeat with all of the tortillas. Spray with avocado oil spray.
- Bake the taquitos in the preheated oven for 15 minutes or until crisp (see notes for air fryer instructions)
- Remove from the oven and serve topped with cilantro, red onion, and guacamole or salsa on the side to dip.
Notes
To make in the air fryer cook at 370 for 6-8 minutes or until crisped to your liking.
All nutrition facts are estimated and will vary.
Nutrition
Serving: 1Taquito | Calories: 330kcal | Carbohydrates: 27.1g | Protein: 13.9g | Fat: 19.7g | Fiber: 8.3g