Description
Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a deliciously flavorful and healthy taco option. Ground turkey is cooked with a homemade taco seasoning blend, black beans, and green chiles, then baked with melted Monterey Jack cheese inside soft flour tortillas. Served with a creamy, zesty avocado sauce, these tacos are perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Creamy Avocado Sauce
- 1/2 medium avocado
- 1/4 cup sour cream
- 1 tbsp fresh lemon or lime juice
- 1/4 cup packed cilantro leaves
- 1/2 tsp kosher salt plus more to taste
- 2 tbsp water plus more as needed
Ground Turkey + Black Bean Filling
- 2 tsp avocado oil or olive oil
- 8 oz lean ground turkey
- 2 1/2 tsp homemade taco seasoning (see below)
- 1/3 cup chopped onion (yellow or white)
- 3/4 cup canned black beans drained, not rinsed
- 4 oz green chiles
- 2 tbsp finely chopped cilantro
Small Batch Homemade Taco Seasoning
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano or Italian oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper (optional)
For the Tacos
- Cooking or baking spray or avocado oil for brushing tortillas
- 6 fajita-sized flour tortillas (6″)
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Make the Creamy Avocado Sauce. Combine half of a ripe avocado, 1/4 cup sour cream, 1 tablespoon fresh lime juice, 1/4 cup packed cilantro leaves, 1/2 teaspoon kosher salt, and 2 tablespoons water in a mini food processor. Blend until smooth, adding more water if needed to reach desired consistency. Taste and adjust salt or lime juice as needed. Cover and refrigerate until ready to use.
- Cook the Turkey and Onions. Heat 2 teaspoons avocado oil in a large non-stick pan over medium heat. Add 8 ounces lean ground turkey, half of the homemade taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces, stirring frequently for 4-5 minutes until browned and cooked through.
- Finish the Taco Filling. Stir in 3/4 cup black beans (drained but not rinsed), 4 ounces green chiles, the remaining taco seasoning (about 1 1/4 teaspoons), 2 tablespoons water, and 2 tablespoons finely chopped cilantro. Mix thoroughly and reduce heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally.
- Reduce Excess Liquid. Stir the mixture again; if excess liquid is present, increase heat to medium and cook for a few minutes, stirring frequently, until most liquid evaporates. Remove from heat.
- Build the Tacos. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Lay 6 fajita-sized flour tortillas on the sheet, overlapping slightly if needed. Evenly spread about 1/4 cup shredded cheese over each tortilla. Spoon 1/4 to 1/3 cup turkey and black bean filling onto one half of each tortilla.
- Bake the Cheese on Tortillas. Place baking sheet in the oven for 1-2 minutes until cheese is melted. Carefully fold each tortilla in half over the filling. Brush tops with avocado oil or spray with cooking spray.
- Bake the Tacos Until Crispy. Bake folded tacos for 10-12 minutes until tortillas are golden brown and crispy.
- Serve. Spoon creamy avocado sauce into small bowls and serve alongside the crispy baked tacos. Enjoy!
Notes
- Avocado Sauce: Sour cream can be substituted with full-fat Greek yogurt for a tangier flavor and added protein.
- Adjust kosher salt amount if using different brands or sea salt; reduce to 1/4 teaspoon then season to taste.
- Turkey Filling: Use lean ground turkey with fat content around 85/15 or 90/10 for best texture.
- Homemade taco seasoning can be replaced with store-bought taco seasoning as a convenient option.
- Drain black beans but do not rinse to retain flavor and texture.
- Hatch green chiles are ideal but any small 4-ounce can of mild green chiles works.
- Cilantro is optional in both sauce and filling; omit if disliked.
- Taco Shells: Flour tortillas work best as they fold without breaking. Corn tortillas can be used but may break more easily.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese depending on preference.
- If filling spills out during baking, use a fork to gently push it back before the cheese cools and hardens.
Nutrition
- Serving Size: 1 taco
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
