Turkey Flautas with Avocado Crema

Ingredients

• 1 lb ground turkey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 8 flour tortillas
• Vegetable oil for frying
• For the avocado crema:
• 2 avocados, pitted and peeled
• 3 tablespoons sour cream or Greek yogurt
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh cilantro leaves, plus more for garnish if desired

Directions

1. Set a large nonstick skillet over medium-high heat. Crumble in the turkey and cook it, breaking it up with a wooden spoon as it browns, for about 4 minutes. Sprinkle in the cumin, oregano, and 1/2 tsp. kosher salt, then stir for about 1 minute, just until the spices smell fragrant. Add the pico de gallo and keep cooking for about 1 minute more, until the moisture has cooked off. Take the pan off the heat and adjust the salt to taste.
2. Put the tortillas in a stack on a microwave-safe plate, lay a damp paper towel over them, and microwave on high for about 1 minute, until they are warm and flexible.
3. Add about 2 Tbs. of the turkey filling down the middle of a tortilla. Roll it snugly around the filling, fasten it with a toothpick, and set it on a plate or baking sheet. Continue the same way with the rest of the tortillas and turkey.
4. Pour the oil into a large, straight-sided skillet and warm it over medium-high heat until it registers 375°F. Set a wire rack on top of a large rimmed baking sheet.
5. As the oil heats, place the avocado flesh in a food processor. Spoon in the sour cream, then add the cilantro, lime juice, 1-1/2 tsp. salt, and 1/4 cup water. Blend until the crema is smooth, then scrape it into a serving bowl.
6. Working carefully, lower the flautas into the hot oil in batches of 4. Fry them for about 1-1/2 minutes, using a flat spatula to help hold them under the oil as much as possible and turning them if needed, until they are crisp and golden-brown. Move them to the rack, then fry the remaining flautas the same way. Pull out the toothpicks and serve warm with the avocado crema, lettuce, radishes, cheese, and hot sauce.