Preheat the oven to 400°F (205°C) and line the extra-large baking sheet with parchment paper.

Mince the 2 garlic cloves for the turkey filling and measure the seasonings.

Heat 1 tablespoon olive oil in the frying pan over medium heat. Add the minced garlic and cook for 2 minutes.

Add 1 pound ground turkey, 1 teaspoon adobo seasoning, and 1/2 teaspoon ground cumin to the pan. Break up the turkey and cook until almost fully cooked.

Stir in 1/2 can chipotle peppers in adobo and 1/2 cup water. Bring the mixture to a boil and mix until evenly combined.

Cook the turkey mixture for 5 more minutes. Turn off the heat once the turkey is fully cooked and the sauce has thickened slightly.

Arrange all 12 mini flour tortillas in a single layer on the lined baking sheet. Bake for 3 to 5 minutes until lightly browned and pliable.

Remove the tortillas from the oven and add a small amount of shredded Monterey Jack cheese to one half of each tortilla. Spoon a couple of spoonfuls of turkey filling over the cheese.

Scatter more shredded Monterey Jack cheese over the turkey filling. Fold each tortilla in half and crease its corners to hold it closed.

Secure any opening tacos with toothpicks. Bake for 7 to 10 minutes until the tortillas are golden and the cheese has melted.

Peel and pit 1 avocado, then peel the remaining 1 garlic clove for the optional avocado crema.

Blend the avocado, 1/3 cup sour cream, 1 garlic clove, juice from 2 limes, 2 tablespoons water, and 1/4 teaspoon salt until smooth. Serve the crema with the baked tacos.

Add the sour cream, avocado, garlic, lime juice, water and salt to a food processor or nutribullet and combine for the avocado crema.