Mexican Street Corn Turkey Tacos

These tacos are so flavorful and perfect for busy weeknights. The lean turkey taco meat blends wonderfully with the creamy street corn topping and avocado. Fresh lime juice ties all of the flavors together. Serve this with a side of fresh fruit or black beans.

1. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart, until browned. Stir in chili powder, smoked paprika, cumin, garlic powder, salt and pepper. Cook 1 more minute, or until fragrant. Remove pan from heat.

2. Make corn topping: In a small skillet, heat 1 teaspoon olive oil over medium heat. Add minced garlic and corn and cook for 2-3 minutes, or until lightly golden. Transfer corn mixture to a bowl and mix with mayo, cotija cheese (or feta), lime juice, chili powder, smoked paprika, salt and cilantro.

3. Assemble tacos: Divide turkey taco meat among the tortillas. Top with corn mixture and garnish with sliced avocado, chopped cilantro and crumbled cojita (or feta) cheese. Serve lime wedges on the side.

Mexican Street Corn Turkey Tacos

Serves 4

All you need:

2 teaspoons olive oil

1 pound 93% lean ground turkey

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

Corn topping:

1 teaspoon olive oil

1 peeled garlic clove, minced

1 cup fresh corn kernels (from 2 ears sweet corn)

1/4 cup mayo

1/4 cup crumbled cotija cheese (or feta)

Juice of 1 lime

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika

1/4 teaspoon kosher salt

1 tablespoon chopped cilantro

8 small corn or flour tortillas, warmed

Sliced avocado, chopped cilantro, crumbled cojita cheese (or feta), for garnish

Lime wedges, for squeezing over the top

1. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart, until browned. Stir in chili powder, smoked paprika, cumin, garlic powder, salt and pepper. Cook 1 more minute, or until fragrant. Remove pan from heat.
2. Make corn topping: In a small skillet, heat 1 teaspoon olive oil over medium heat. Add minced garlic and corn and cook for 2-3 minutes, or until lightly golden. Transfer corn mixture to a bowl and mix with mayo, cotija cheese (or feta), lime juice, chili powder, smoked paprika, salt and cilantro.
3. Assemble tacos: Divide turkey taco meat among the tortillas. Top with corn mixture and garnish with sliced avocado, chopped cilantro and crumbled cojita (or feta) cheese. Serve lime wedges on the side.