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1
Peel the potatoes and place them in a medium-sized pot. Add enough water to cover the potatoes by 2 inches and add 3/4 teaspoon salt. Cover the pot and bring to a boil over medium-high heat. Boil for 30 minutes or until the potatoes are tender when pierced with a fork. Remove the potatoes from the water and set aside to cool slightly.
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2
While the potatoes are cooking, in a medium bowl, mix the ground turkey with the remaining salt, pepper, paprika, garlic, adobo sauce, coriander, oregano, and cider vinegar.
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3
Coarsely mash the potatoes with a fork. Add to the turkey mixture and stir to combine.
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4
Heat a 12-inch cast-iron or nonstick pan over medium heat. Add the oil and tilt the pan gently to coat it. Add the turkey-potato mixture, spreading it in a thin layer so that it covers the bottom of the pan. Cook the mixture without stirring for 5 to 6 minutes, or until a crust develops on the bottom and the mixture turns golden brown.
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5
Flip the mixture in sections and cook on the other side for another 5 minutes, until golden brown and crispy. Be sure the turkey is cooked through and no longer pink.
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6
Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole. Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advance-for stronger and spicier flavor-but the mixture tastes best when served immediately after cooking.
