Before starting, wash and dry all produce. If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep it from oxidizing (turning brown). Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Thinly slice green onions. Finely chop cilantro. Peel, pit then cut avocados into 1/2- inch pieces. Peel, then mince or grate garlic.

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min.**

Add corn to the pan with the turkey. Cook, stirring occasionally, until golden-brown, 2-3 min. Reduce heat to medium. Stir in Mexican seasoning, garlic and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Stir together sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema!) Add tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)

When rice is done, fluff with a fork and stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.