Plain Greek-style yogurt or VEBA Avocado Cilantro Crema (see Notes below for recipe)
Salsa of your choice (optional)
1 lime, cut into wedges
Hot sauce (optional)
Sliced jalapenos (optional)
Preheat oven to 375° and line two 11” x 17” large baking sheet with parchment paper squares that is cut into 6 pieces so that they can be removed individually. Spoon about 3 tablespoons/22 grams of the cheddar into circles a few inches apart. Bake until the cheese is bubbly, and edges are beginning to turn golden, about 11-12 minutes. Let the shells cool on baking sheet for 60-90 seconds. Pick up the sides of the individual papers and bring ½ inch together to form a taco shell shape. You can also drape them over a wooden spoon or spatula handle. Let them sit until cooled.
In a large skillet over medium-high heat, heat the olive oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, then add ground turkey, breaking up meat with a wooden spoon. Cook until the turkey is cooked all of the way through (about 7 minutes). Add the spices and salt. Turn off the heat and fold in the green onions and cilantro.
Transfer cheese taco shells to a serving plate. Fill each one with turkey and top with any or all of the toppings. This is a terrific “make your own” meal!