Turkey Tacos with Tomatillos, Radish and Avocado

DIRECTIONS

1. Dice the tomatillos into ¼-inch dices; set aside.  Remove the stem, pith and seeds from the jalapeño pepper and discard. Dice pepper into ¼-inch dices; set aside.
   
2. Remove the stems from the cilantro leaves and discard stems. Rough chop leaves and place HALF into a medium bowl. Reserve the remaining cilantro for step 4.  Cut the lime into 4 wedges - squeeze two wedges of juice into the medium and whisk in 2 tablespoons of olive oil.  Add the red cabbage and mix to combine.
   
3. Pat dry ground turkey with paper towels; set aside.  Heat a large non-stick sauté pan with 1 tablespoon of olive oil.  When the oil is hot, add the turkey and only HALF of the chili powder and ¼ teaspoon of salt.  Cook for 10 to 12 minutes until cooked through. Squeeze 1 lime wedge over the turkey and mix to combine. (USDA recommends cooking poultry to a minimum of 165°F)
   
4. While the ground turkey is cooking, add 2 teaspoons of olive oil in a medium-non stick sauté pan over medium-high heat.  When the oil is hot, add the tomatillos, jalapeños, the remaining chili powder, and season with a pinch of salt and pepper.  Cook 7 to 8 minutes while stirring occasionally until thickened.  Squeeze the remaining lime wedge over the salsa and sprinkle with the remaining cilantro . Stir to combine and remove from heat.
   
5. While the salsa is cooking, cut the avocado in half around the pit, remove and discard pit. With a knife, score the avocado flesh without piercing the skin. Using a spoon, scoop out the flesh into a small bowl.  Slice the radish into ¼-inch rounds and set aside.
   
6. Divide the cabbage slaw onto two plates, top with ground turkey, radishes, avocado and tomatillo salsa.  Enjoy!