Leftover Turkey Tinga Baked Tacos with Avocado Crema

Preheat oven to 425 degrees.
Heat 1 tablespoon of avocado oil in a medium skillet. Once hot, add the sliced onion. Sauté for about 10 minutes, or until the onions are translucent and soft. Add in minced garlic and sauté additional 1-2 minutes.
Combine the chipotle, Adobo sauce, and tomato sauce in a blender. Blend until smooth. Taste and add an additional chipotle pepper to make spicier. Pour the blending tomatoes and chipotle peppers in the skillet with the onions. Add in the bay leaf, cumin, and salt to taste. Simmer covered for 15-20 minutes, stirring occasionally. Stir in the shredded turkey and cook for additional 3-4 minutes. Remove from the heat and discard bay leaf.
Place the tortillas onto a baking sheet line with parchment paper. Bake in the oven for 2-3 minutes to warm up the tortillas. Remove from the oven and spray all the tortillas with cooking oil and flip over. On one side of the tortilla start to build the taco by placing a little bit of shredded cheese, the turkey Tinga and more cheese. Fold over other side and press firmly down so they tortilla stays closed against the cheese.
Place the tacos in the oven to bake for 10-15 minutes or until the tortillas are golden brown.
While the tacos bake, make the avocado crema by placing the ingredients into a food processor and blending until smooth. Taste and adjust salt and lime level to personal preference.
When the tacos are done, remove from oven and serve with avocado crema. Enjoy!