Description
These Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a flavorful and satisfying twist on traditional tacos. Featuring a lean turkey and black bean filling seasoned with homemade taco spices and topped with melted Monterey Jack cheese, these tacos are baked to golden perfection for a crispy texture. Served with a creamy, tangy avocado sauce, they make a delicious and wholesome meal perfect for any taco night.
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 (85/15 or 90/10 fat content)
- 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 (Hatch green chiles preferred)
- 2 tbsp finely chopped cilantro (optional)
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)
Tacos
- Cooking/baking spray or avocado oil for brushing tortillas
- 6 fajita-sized flour tortillas (6″ diameter)
- 1 1/2 cups shredded Monterey Jack cheese (or Pepper Jack, Cheddar, or Chihuahua cheese)
Instructions
- Make the Creamy Avocado Sauce. Combine half of a ripe avocado, 1/4 cup sour cream, 1 tbsp fresh lime juice, 1/4 cup packed cilantro, 1/2 tsp kosher salt, and 2 tbsp water in a mini food processor. Blend until smooth, adding more water as needed to reach desired consistency. Taste and adjust seasoning with salt or lime juice. Cover and refrigerate until ready to use.
- Cook the Turkey and Onions. Heat 2 tsp avocado oil in a large non-stick skillet over medium heat. Add 8 oz lean ground turkey, half of the taco seasoning, and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces, mixing in seasoning and onions, for 4-5 minutes until browned and cooked through.
- Finish the Taco Filling. Stir in 3/4 cup black beans, 4 oz green chiles, remaining taco seasoning, 2 tbsp water, and 2 tbsp chopped cilantro into the turkey mixture. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Reduce Excess Liquid. Stir filling again and if excess liquid remains, increase heat to medium and cook for a few more minutes, stirring frequently until most liquid evaporates. Remove from heat.
- Build the Tacos. Preheat oven to 425°F. Spray or brush a large rimmed baking sheet with cooking spray or avocado oil. Arrange 6 fajita-sized flour tortillas on the sheet, slightly overlapping if needed. Spread about 1/4 cup shredded cheese evenly on each tortilla. Spoon 1/4 to 1/3 cup of turkey filling onto one half of each tortilla.
- Bake the Tacos. Bake in preheated oven for 1-2 minutes until cheese melts. Carefully fold each tortilla in half. Brush tops with avocado oil or spray with cooking spray. Bake for another 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 immediately.
Notes
- Sour cream in avocado sauce can be substituted with full-fat Greek yogurt.
- If using a different kosher salt brand, reduce the salt amount to 1/4 tsp and adjust to taste.
- Lean ground turkey with 85/15 or 90/10 fat ratio works best.
- Homemade taco seasoning can be replaced with 2 1/2 tsp of a favorite store-bought seasoning.
- Black beans should be drained but not rinsed to retain flavor.
- Use Hatch green chiles if possible; any 4-ounce can of green chiles is acceptable.
- Cilantro is optional; omit if you dislike the flavor or leave it out of the avocado sauce as desired.
- Flour tortillas fold better without breaking than corn tortillas, but corn can be used if preferred, though they may break more easily.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese.
- If filling spills out during baking, gently push it back into the taco with a fork before cheese cools.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
