Turkey Taco Boats

1 tablespoon olive oil

1 pound ground turkey

Salt and pepper

2 teaspoons chili powder

1 1/2 teaspoons cumin

1/2 teaspoon dried oregano

1 medium red bell pepper, diced

1 medium red onion, diced and divided

2 cloves garlic, minced

1/2 cup salsa

1/2 cup low sodium chicken stock

3 hearts romaine lettuce

1 cup sharp cheddar cheese, for topping

1 avocado, diced for topping

1 tomato, diced for topping

1. Heat 1 tablespoon olive oil in a 11.25-inch frying pan over medium-high heat. Add ground turkey and cook for 5-6 minutes, making sure to break up the meat as it cooks.
2. Add diced pepper, onion (reserving 2 tablespoons for garnish), garlic, salt, pepper, chili powder, cumin and oregano, and continue to cook for an additional 5 minutes, until pepper and onion are softened.
3. Stir in salsa and chicken broth. Turn heat down to medium-low and simmer for about 8-10 minutes, until the liquid is absorbed and all the flavors come together. Remove from the heat and cover with lid so filling stays warm while prepping the lettuce and toppings.
4. To serve, stack two lettuce leaves together and spoon in taco filling. Top with shredded cheese, avocado, tomato, and red onion.