Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Wash and dry all produce.* Cut mango into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Peel, then cut shallots into 1/4-inch pieces. Cut cucumber in half lengthwise then into 1/4-inch half moons. Roughly chop cilantro. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

In a medium bowl, combine cabbage, lime zest, 1 tsp lime juice (dbl for 4 ppl). Season with salt and pepper. Using your hands, massage cabbage, for 1 min. Set aside.

In a small bowl combine mango, cucumber, half the shallot, remaining lime juice, 1/4 tsp garlic (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl). Stir to combine. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, remaining shallot, remaining garlic and Cajun seasoning. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)

To cabbage, add jalapeño, mayo and half the cilantro. Using tongs, toss cabbage, until coated. (TIP: Using tongs to squeeze and toss slaw at the same time will help tenderize cabbage.) Season with salt and pepper.

Divide slaw between tortillas. Top with seasoned turkey and mango salsa. Sprinkle over remaining cilantro. Squeeze over a lime wedge if desired.