Prepare the filling: In a medium skillet over medium heat, cook the ground turkey (or beef) with the minced garlic until browned and fully cooked through. Drain any excess fat.

Season the meat: Stir in the taco seasoning and 1/4 cup of water into the skillet. Simmer for 3-5 minutes until the liquid has mostly evaporated and the meat is well-coated.

Prepare the avocado boats: Slice the avocados in half lengthwise and remove the pits. Scoop out about 1 tablespoon of avocado flesh from the center of each half to create a deeper well for the filling. Immediately squeeze 1 teaspoon of fresh lime juice over the exposed avocado flesh to prevent browning.

Assemble the boats: Place each avocado half on a serving plate. Spoon the warm taco meat evenly into the hollowed-out centers of the avocados.

Top the tacos: Top each meat-filled avocado with shredded lettuce, a dollop of Greek yogurt (or sour cream), and a spoonful of salsa.

Garnish and serve: Sprinkle with chopped fresh cilantro and the remaining lime juice. Serve immediately.