1 T extra virgin olive oil
3 avocados, halved and pitted
Juice of 1 lime
Salt and pepper
TURKEY FILLING INGREDIENTS:
1 small Onion, diced
2 cloves garlic, minced
1 ea. jalapeno pepper, minced (or to taste)
1 T ground chili powder
1 t ground cumin
1 C canned tomatoes, chopped
1 # ground turkey
2 C fresh corn kernels
¼ C cilantro leaves, chopped
Pico de Gallo for serving (store bought or homemade)
Heat oil in a large skillet over medium high heat. Add onions, jalapeno, garlic and spices. Sauté until onions are tender and spices are fragrant, about 5 minutes. Add ground turkey and cook until the turkey is no longer pink and cooked through. Add canned tomatoes and simmer until the mixture thickens slightly. Stir in cilantro and corn. Season with salt and pepper. Set aside while you prepare the avocados.
Heat grill to medium high heat. Cut avocados in half and remove pit. Brush cut avocado halves with olive oil and season with salt and pepper. Grill avocados, flesh side down until bright green and grill marks appear. Remove from heat and squeeze cut lime over the top.
Fill cavity with seasoned turkey mixture. Top with Pico de Gallo and spicy lime aioli (recipe follows)
SPICY LIME AIOLI INGREDIENTS:
4T sour cream or non-fat Greek yogurt
2T Fresh lime juice
2T homemade or high quality mayonnaise
1T Chipotle chili in adobo, minced (or to taste)
½ clove Garlic, minced
¼t Ground Cumin
2 T Cilantro, Minced
Mix the yogurt, lime juice, light mayonnaise, honey, ketchup, minced chili, garlic, and cumin in small bowl or with an immersion blender until smooth.
Transfer dressing to a bowl and stir in chopped cilantro and salt and pepper to taste.