Heat avocado oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, 6-7 minutes until browned and no longer pink.
Add the onion and cook 3-4 minutes until softened, then add the garlic and cook 30 seconds more.
Stir in the chili powder, cumin, smoked paprika, oregano, and salt. Add the diced tomatoes and jalapeño (if using), and simmer 5-6 minutes until slightly thickened.
Arrange the butter lettuce leaves on a platter to use as taco shells.
Spoon the turkey filling into the lettuce cups and top with avocado, diced tomato, red onion, and cilantro.
Serve immediately with lime wedges for squeezing over the top.
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