Crisp flautas are a Tex-Mex favorite. This version includes a creamy avocado-sour cream dip rich with cilantro and lime juice.
1 lb. ground turkey
1 tsp. ground cumin
1/2 tsp. dried oregano
1-1/2 cups pico de gallo, well drained
16 6-inch flour tortillas
4 cups canola oil, for frying
2 avocados, halved and pitted
1/2 cup sour cream
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
Shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco or Cotija, and hot sauce, for serving
Heat a large nonstick skillet over medium-high heat. Add the turkey and cook, using a wooden spoon to break it into small pieces, until browned, about 4 minutes. Add the cumin, oregano, and 1/2 tsp. kosher salt. Cook, stirring, until aromatic, about 1 minute. Stir in the pico de gallo and cook until the liquid is evaporated, about 1 minute more. Remove from the heat, and season to taste with salt.
Stack the tortillas on a microwave-safe plate. Cover with a damp paper towel, and microwave on high until warmed through and pliable, about 1 minute.
Spoon about 2 Tbs. of the turkey mixture across the center of a tortilla. Roll the tortilla tightly over the filling, then secure with a toothpick. Place on a plate or baking sheet, and repeat with the remaining tortillas and turkey.
Heat the oil in a large, straight-sided skillet over medium-high heat until the oil reaches 375°F. Place a wire rack over a large rimmed baking sheet.
While the oil is heating, scoop the avocado flesh into a food processor. Add the sour cream, cilantro, lime juice, 1-1/2 tsp. salt, and 1/4 cup water, and process until smooth. Transfer to a serving bowl.
Carefully slide the flautas in batches of four into the oil, and fry, keeping them submerged in the oil with a flat spatula as best as you can, until golden-brown and crisp, flipping if necessary, about 1-1/2 minutes. Transfer to the rack and repeat with the remaining flautas. Remove the toothpicks. Serve warm, topped with the avocado crema, lettuce, radishes, cheese, and hot sauce.
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