Tasty Tuesdays: Avocado Basil Turkey Tacos

I have fun sharing several taco recipes with you from the cookbook called Taco! Taco! Taco! by Sarah Haas.

So far, I have shared 3 of her recipes:

• BBQ Skirt Steak Tacos
• Pork Tinga Slow Cooker Tacos
• Cumin Chickpea Tacos

Today, I am going to share another one of her great recipes, Avocado Basil Turkey Tacos. I can’t wait to try this recipe out!

5 from 1 vote

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Avocado Basil Turkey Tacos

Servings: 4 people

Author: Sarah Haas

Ingredients

For the dressing:

• ½ ripe avocado
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh basil, lightly packed
• 3 tablespoons extra-virgin olive oil mayonnaise or other mayonnaise
• 3 tablespoons water
• ⅛ teaspoon kosher salt
• Freshly ground black pepper

For the salad:

• 4 cups baby spinach, thinly sliced
• ½ small red onion, thinly sliced
• 1 ripe tomato, chopped
• 4 ounces fresh mozzarella, chopped
• 1 cup fresh basil, thinly sliced
• 1 tablespoon red wine vinegar

For the tacos:

• 12 ounces roasted turkey breast, thinly sliced
• 8 flour tortillas, warmed or room temperature

Instructions

To make the dressing:

1. Scoop the avocado flesh into a food processor or blender along with the oil, basil, mayonnaise, and water. Blend until smooth.

2. Season with salt and pepper.

To make the salad:

1. To a large mixing bowl, add the spinach, onion, tomato, mozzarella, and basil, then toss with the red wine vinegar.

To make the tacos:

1. Spread the avocado mixture evenly down the center of each tortilla, then top with the turkey and the spinach mixture.

Recipe Notes

GROCERY TIP: For the turkey, you can use the deli varieties or purchase a cooked turkey breast that you can slice at home.

COOKING TIP: To thinly slice basil (also called chiffonade), gather basil leaves and stack them on top of each other. Roll up lengthwise, then slice across the rolled leaves. You’ll be rewarded with “ribbons” of basil.

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