Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe
Crispy Baked Ground Turkey Tacos with Avocado Sauce combine lean ground turkey seasoned with a flavorful homemade taco blend, black beans, green chiles, and melted Monterey Jack cheese inside warm, crispy baked flour tortillas. The tacos are served with a creamy, tangy avocado sauce made from ripe avocado, sour cream, lime juice, and cilantro, making for a delicious and satisfying Mexican-inspired meal that’s perfect for a weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
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)
Turkey Taco Filling
- 2 tsp. Avocado Oil (or Olive Oil)
- 8 oz. Lean Ground Turkey
- 2 1/2 tsp. Homemade Taco Seasoning (divided)
- 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
- 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 the 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 of fresh lime juice, 1/4 packed cup of 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 seasoning with more salt or lime juice if needed. Cover and refrigerate until ready to serve.
- Cook the Turkey and Onions: Heat 2 teaspoons avocado oil in a large non-stick pan over medium heat. Add 8 ounces ground turkey, half of the homemade taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Break the turkey into small pieces and cook, stirring and mixing with seasoning and onions for 4-5 minutes until browned and fully cooked.
- Finish the Taco Filling: Stir in 3/4 cup black beans, 4 ounces green chiles, remaining taco seasoning (about 1 1/4 teaspoons), 2 tablespoons water, and 2 tablespoons finely chopped cilantro. Mix thoroughly. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Reduce Excess Liquid: Stir the mixture again. If excess liquid remains, increase heat to medium and cook a few more minutes, stirring frequently until most liquid evaporates. Remove pan from heat.
- Build the Tacos: Preheat oven to 425°F (218°C). Lightly grease a large rimmed baking sheet with cooking spray or brush with avocado oil. Arrange six flour tortillas on the sheet, slightly overlapping if needed. Evenly spread about 1/4 cup shredded Monterey Jack cheese on each tortilla.
- Add Filling: Spoon 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each cheese-topped tortilla.
- Initial Bake: Bake the tortillas in the preheated oven for 1-2 minutes until the cheese melts. Remove the sheet and carefully fold the tortillas in half over the filling. Brush the tops of the folded tortillas with avocado oil or spray with cooking spray.
- Final Bake for Crispiness: Return the baking sheet to the oven and bake for an additional 10-12 minutes until the tortillas are golden brown and crispy.
- Serve: Portion the creamy avocado sauce into small bowls and serve alongside the warm, crispy baked ground turkey tacos. Enjoy your delicious meal!
Notes
- If the avocado sauce is too thick, add additional water one tablespoon at a time to reach preferred consistency.
- Adjust seasoning in the taco filling according to taste preference; add more cayenne pepper for extra heat.
- For gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.
- Leftover taco filling can be refrigerated for up to 3 days and reheated on the stovetop.
- To make the tacos extra crispy, ensure the tortillas are well brushed with oil before the final bake.
Keywords: ground turkey tacos, baked tacos, avocado sauce, healthy tacos, Mexican recipe, crispy tacos
