Turkey and Mushroom Tacos with Avocado Salad

3 Tbsp. EVOO
1 lb. ground turkey
1 onion, thinly sliced
salt
pepper
2 avocados, cut into cubes
1/4 c. lime juice
1 tomato, chopped
8 oz. sliced white mushrooms
1 1/2 Tbsp. chopped garlic
flour tortillas

In a large skillet, heat 2 Tbsp. EVOO over medium high heat. Add turkey and half of the onion and season with salt and pepper. Cook until browned, about 7-10 minutes. Transfer to a bowl. Heat remaining EVOO over medium heat. Add mushrooms and garlic, season with salt and pepper, and cook about 7-9 minutes. Combine with turkey mixture. In another bowl, combine remaining onion, avocado, tomato, and lime juice and season with salt and pepper. Fill tortillas with turkey mixture and top with avocado salad.