Prep your ingredients: Dice the onion, mince the garlic, chop the cilantro, and set out all your toppings. Halve the avocados and carefully remove the pits. If the wells are small, scoop out a bit for more room. Save the extra avocado to mash into the filling.

Warm the pan: Heat oil in a large skillet over medium. Add the onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.

Cook the turkey: Add ground turkey and break it up with a spatula. Season with salt and pepper. Cook 5–7 minutes until no longer pink and lightly browned.

Season it like tacos: Sprinkle in taco seasoning and stir well. Add tomato paste and broth. Simmer 3–5 minutes, stirring, until the liquid reduces and the meat is saucy, not watery. Taste and adjust salt, heat, or lime.

Make it creamy (optional but great): Mash the extra scooped avocado with a pinch of salt and a squeeze of lime. Stir a spoonful into the turkey for extra richness and to help it hold together.

Assemble the boats: Squeeze lime over the cut avocados to keep them bright. Spoon warm turkey into each avocado half, lightly packing it in.

Add the finishing touches: Top with shredded cheese, a dollop of sour cream, cilantro, and any extras you like—tomatoes, jalapeños, red onion, or hot sauce. Serve immediately while warm and fresh.