Turkey-avocado tacos

Add crunch with store-bought broccoli slaw.

“Instead of grabbing takeout, make your favorite ethnic dishes at home,” says Philadelphia-based recipe developer Robert Luessen. This good-for-you version of the classic Mexican staple incorporates seasonal ingredients.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 1

Photography by Jillian Guyette. Recipe development by Robert Luessen.


10 ounces store-bought broccoli slaw
1 scallion, diced
1/2 cup cilantro leaves
1 lime
3 tablespoons olive oil
3 slices roasted turkey breast, pulled or diced
1 teaspoon garlic powder
1 teaspoon adobo or chipotle powder
2 corn tortillas
1/2 avocado, sliced
1 radish, sliced



In a large bowl, combine the broccoli slaw with scallion, cilantro leaves, lime, and two tablespoons of olive oil. Season with salt and pepper then store in an airtight container.


In a medium skillet over high heat, warm remaining tablespoon of olive oil until shimmering. Add in turkey, garlic, and chili powder, and season with salt and pepper. Remove after five minutes and store in airtight container.


Place avocado, tortillas, and radish in separate containers and store everything in the fridge.



Heat corn tortillas in the microwave for 20 seconds. Top with slaw, avocado, turkey, and radishes.