Southwestern Turkey Tacos
Serving: 4-8

1/2 cup reduced-fat sour cream
1/4 cup unflavored low-fat yogurt
3/4 cup bottled mild salsa
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
1/4 teaspoon hot red pepper sauce
12 ounces deli-cooked turkey breast, shredded with fork or fingers, about 4 cups
One 10-ounce package frozen corn kernels, thawed, or one 11 1/2-ounce can corn kernels, drained, about 1 1/3 cups (see note)
1 large firm, ripe avocado, peeled, pitted, and cut into 1 inch chunks, about 1 1/4 cups
1 medium-size fresh, ripe tomato, cored and cut into 1-inch chunks, about 1 cup
1 cup fresh cilantro leaves
8 plain flour and/or whole wheat tortillas, about 8 inches in diameter
Fresh cilantro sprigs and lime wedges, optional

In small bowl using wire whisk or fork, beat sour cream, yogurt, salsa, lime juice, grated lime peel, and hot red pepper sauce to blend well; set aside. In large bowl combine shredded turkey, corn, avocado, tomato, and cilantro leaves; toss gently to mix. Divide turkey mixture among tortillas; spoon some of dressing over each portion before rolling tortillas up. Serve garnished, if desired, with cilantro sprigs and lime wedges. Makes 4 to 8 servings.

Note: If desired, fresh corn kernels may be used instead of frozen or canned. Cut kernels from 3 or 4 ears to measure 1 1/3 cups; cook 3 minutes in boiling salted water until crisp-tender. Drain; cool.