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Recipe

Turkey Flautas with Avocado Crema

Servings: 4 to 6

Crisp flautas are a Tex-Mex favorite. This version includes a creamy avocado-sour cream dip rich with cilantro and lime juice.

Ingredients

  • 1 lb. ground turkey
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Kosher salt
  • 1-1/2 cups pico de gallo, well drained
  • 16 6-inch flour tortillas
  • 4 cups canola oil, for frying
  • 2 avocados, halved and pitted
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh lime juice
  • Shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco or Cotija, and hot sauce, for serving

Nutritional Information

  • Calories (kcal) : 600
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 60
  • Sodium (mg): 1320
  • Carbohydrates (g): 53
  • Fiber (g): 7
  • Sugar (g): 8
  • Protein (g): 23

Preparation

  • Heat a large nonstick skillet over medium-high heat. Add the turkey and cook, using a wooden spoon to break it into small pieces, until browned, about 4 minutes. Add the cumin, oregano, and 1/2 tsp. kosher salt. Cook, stirring, until aromatic, about 1 minute. Stir in the pico de gallo and cook until the liquid is evaporated, about 1 minute more. Remove from the heat, and season to taste with salt.
  • Stack the tortillas on a microwave-safe plate. Cover with a damp paper towel, and microwave on high until warmed through and pliable, about 1 minute.
  • Spoon about 2 Tbs. of the turkey mixture across the center of a tortilla. Roll the tortilla tightly over the filling, then secure with a toothpick. Place on a plate or baking sheet, and repeat with the remaining tortillas and turkey.
  • Heat the oil in a large, straight-sided skillet over medium-high heat until the oil reaches 375°F. Place a wire rack over a large rimmed baking sheet.
  • While the oil is heating, scoop the avocado flesh into a food processor. Add the sour cream, cilantro, lime juice, 1-1/2 tsp. salt, and 1/4 cup water, and process until smooth. Transfer to a serving bowl.
  • Carefully slide the flautas in batches of four into the oil, and fry, keeping them submerged in the oil with a flat spatula as best as you can, until golden-brown and crisp, flipping if necessary, about 1-1/2 minutes. Transfer to the rack and repeat with the remaining flautas. Remove the toothpicks. Serve warm, topped with the avocado crema, lettuce, radishes, cheese, and hot sauce.

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