Ground Turkey and Mushroom Tacos with Avocado Salad

3 TBS EVOO
1 lb. ground turkey
1 onion, thinly sliced
2 jalapeno chiles - stemmed, seeded, & finely chopped
Salt/Pepper
2 avocados, cut into cubes
1/4 cup fresh lime juice (2 limes)
8 ounces sliced white mushrooms
3 cloves garlic, thinly sliced
8 small flour tortillas

In a large skillet, heat 2 TBS EVOO over medium-high heat.  Add the turkey, half of the onion and the jalapenos; season with salt and pepper.  Cook until the turkey is browned and the onion is softened.  Transfer to a bowl, reserve the skillet.

In a large bowl, combine the remaining onion, avocados, and lime juice.  Season with salt and pepper. 

In the reserved skillet, heat the remaining 1 TBS EVOO over medium heat.  Add the mushrooms and garlic, season with salt & pepper and cook until golden (7-9 minutes).  Stir into the beef mixture and cover with foil to keep warm.

Wipe out the skillet and return to medium heat.  Lightly toast tortillas on both sides (1 at a time).  Stuff the tortillas with the beef mixture and avocado salad.

*Original recipe from Everyday with Rachael Ray Menu Planner, March 2011.