Turkey Taco Recipe

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup chopped canned tomatoes
3/4 pound ground turkey
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
12 (5-inch) corn tortillas, preferably white, or whole wheat tortillas

Toppings:
1/4 head romaine or iceberg, thinly sliced
2 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese

Put the olive oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover. Heat tortialls in microwave.Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.This is great for 1 or 2 people as well. Turkey tacos make fantastic leftovers!

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