Turkey Flautas with Avocado Crema
What do you need?
How to make?
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.