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Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

ByCaroline
Jump to Recipe· 4.6 from 55 reviews

Let me tell you, these Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe have become a staple in my weeknight dinner rotation. They’re just the right balance of crispy goodness with a hearty, flavorful filling and that creamy avocado sauce? It’s a game-changer! Whenever I want tacos that are easy to throw together but still feel special, this recipe hits the spot perfectly.

What makes these Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe stand out is how simple they are without sacrificing flavor or texture. Baking the tortillas to get that satisfying crunch without frying means you get all the taco joy with less mess and fewer calories. Plus, the avocado sauce adds such a fresh, cooling touch that keeps everyone coming back for more!

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Why This Recipe Works

  • Healthy but Crispy: Baking crisp tortillas keeps these tacos guilt-free yet satisfyingly crunchy.
  • Flavor Packed Filling: The seasoned ground turkey and black beans create a filling that’s hearty and packed with layers of flavor.
  • Creamy Avocado Sauce: This sauce adds a bright, cooling contrast that balances the spices beautifully.
  • Simple Prep: Minimal ingredients and straightforward steps make this recipe approachable for any skill level.
A woman's hand holds a golden-brown taco filled with dark brown cooked meat and black beans, dipping it into a small white bowl of thick, creamy light green sauce with green specks. The taco shell looks crispy and slightly textured. The bowl is placed on a white plate with more tacos inside, showing the same dark filling. Some green cilantro leaves are scattered casually on the white marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe are chosen to complement each other perfectly—fresh, seasoned, creamy, and hearty all at once. Shopping tip? Opt for ripe avocados and good-quality fresh cilantro to get the best taste in your avocado sauce.

  • Avocado: Use ripe ones for a creamy, smooth sauce that isn’t gritty or bitter.
  • Sour Cream: This adds richness and balances the lime’s acidity in the avocado sauce.
  • Fresh Lemon or Lime Juice: Brightens the sauce and prevents avocado browning.
  • Cilantro Leaves: Adds an herby punch both in the sauce and taco filling.
  • Kosher Salt: Essential to season layers evenly and enhance flavors.
  • Avocado Oil or Olive Oil: A healthy fat to cook your turkey and crisp up the tortillas.
  • Lean Ground Turkey: A lean protein that soaks up spices while keeping the tacos light.
  • Homemade Taco Seasoning: Customizable blend to get just the right spice balance.
  • Onion (yellow or white): Sweetness and texture support the meat filling beautifully.
  • Black Beans: Add fiber, protein, and a mild earthiness that pairs well with turkey.
  • Green Chiles: Bring subtle heat and depth without overpowering the tacos.
  • Flour Tortillas: Perfect for folding and getting crispy in the oven without breaking.
  • Monterey Jack Cheese: Melts beautifully and adds creaminess and mild sharpness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe is how easy it is to tweak based on what you like or have on hand. I often swap in pepper jack cheese for a little heat or omit the cilantro if my guests aren’t fans. Feel free to make it yours!

  • Variation: I once made these with corn tortillas for a gluten-free option, but be gentle—corn doesn’t crisp quite the same and can be fragile.
  • Meal Prep: Double the filling and keep some in the fridge for taco night later in the week—it reheats like a dream.
  • Spice level: Add a pinch more cayenne pepper or a few dashes of hot sauce if you like things spicy!
  • Dairy-Free: Substitute the sour cream in the avocado sauce with a coconut yogurt for a creamy, dairy-free twist.

Step-by-Step: How I Make Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

Step 1: Whip up that creamy avocado sauce first

Start by blending half a perfectly ripe avocado with sour cream, a good squeeze of fresh lime juice, fresh cilantro, kosher salt, and a bit of water. I use a mini food processor for a super smooth consistency, but a blender or even a sturdy whisk can work if you’re patient. The key is to adjust the water so it’s creamy but pourable—just like a sauce you want to drizzle on top. Cover and pop it in the fridge—it’s great to prepare this in advance.

Step 2: Cook the turkey and onions until browned and fragrant

Heat avocado oil in a non-stick pan over medium heat, then add your ground turkey and chopped onion along with half your taco seasoning. Break the turkey into small pieces so it cooks evenly—this helps it soak up all the spices. Cook for about 4-5 minutes until it’s no longer pink and the onions are soft. If you try to rush this step, you’ll miss the depth of flavor that browning adds, so take your time.

Step 3: Stir in black beans, green chiles, cilantro, and finish with a gentle simmer

Next, add black beans (no need to rinse—they keep that rich bean flavor), green chiles, the rest of your taco seasoning, some water, and chopped cilantro. Give it a good stir and lower the heat to medium-low. Let everything simmer uncovered for about 15 minutes—this lets the flavors marry and the mixture thicken. If it seems too watery afterward, bump the heat back up and cook a few minutes longer while stirring, until it’s just right.

Step 4: Assemble and bake your tortillas for maximum crispiness

Preheat your oven to 425°F. On a rimmed baking sheet, lightly spray or brush avocado oil and lay your tortillas down—they can overlap slightly. Sprinkle cheese evenly across each tortilla, then spoon the turkey mixture onto half of each one. Pop them in the oven for 1-2 minutes until the cheese just starts to melt, then carefully fold the tortillas in half. Brush the tops with oil and bake another 10-12 minutes until golden and crispy. This baking method is how we get that perfect crunch without frying!

Step 5: Serve with the avocado sauce and enjoy!

Once your tacos are out of the oven, serve them hot with bowls of that silky avocado sauce on the side for dipping or drizzling. I’ve found everyone loves customizing their bites with extra cilantro or a squeeze of lime. If some filling escapes during baking, don’t stress—just gently tuck it back in with a fork before the cheese cools and sets!

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Tips from My Kitchen

  • Warm Tortillas Before Filling: I like to warm tortillas slightly before adding filling—it makes folding easier and helps prevent breakage.
  • Don’t Skip the Simmer: Letting the filling simmer in the pan really deepens the flavors, so be patient and resist stirring too frequently.
  • Use Ripe Avocados: For the avocado sauce, the ripeness of your avocado makes all the difference in smoothness and flavor.
  • Avoid Overcrowding the Baking Sheet: Giving the tacos space helps them get crispier—if needed, bake in batches.

How to Serve Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

The image shows four golden-brown folded tortillas filled with a dark mixture of black beans and browned ground meat, with a light layer of melted cheese visible inside. The tacos are neatly placed on a white plate, with some small green cilantro leaves scattered around. In the background, there is a white bowl with a creamy light green sauce and another white plate with more filled folded tortillas. The surface is a white marbled texture, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top these tacos with extra chopped cilantro and a few wedges of lime for squeezing. Sometimes, I throw on diced tomatoes or a little finely chopped red onion for some crunch and freshness. Oh, and if you’re a fan of heat, sliced jalapeños or a dash of hot sauce goes wonderfully with the creamy avocado sauce.

Side Dishes

For sides, I love pairing this with a fresh, zesty corn salad or a simple Mexican street corn (elote) if I’m feeling indulgent. A side of cilantro lime rice or even crispy roasted potatoes also complements these Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe beautifully.

Creative Ways to Present

For gatherings, I’ve served these tacos taco-bar style with small bowls of avocado sauce, chopped toppings, and extra cheese, so everyone can customize their own. I also like laying them out on a long platter with colorful garnishes and lime wedges for a festive look that makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover filling in an airtight container in the fridge for up to 4 days. The tortillas are best eaten fresh, but if you have extras, keep them wrapped tightly to prevent drying out.

Freezing

You can freeze the turkey and black bean filling in portions for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove before assembling the tacos.

Reheating

To reheat leftovers, I spread the filling in a pan and warm it over medium heat. For the tortillas, rebaking them at 375°F for 5-7 minutes helps restore their crispiness without drying them out.

FAQs

  1. Can I use ground beef instead of ground turkey?

    Absolutely! Ground beef works well and will add a richer flavor, though the tacos may be a bit heavier. You can follow the same cooking instructions and adjust seasoning as you like.

  2. Can I make the avocado sauce ahead of time?

    Yes! The avocado sauce can be made up to 24 hours in advance. Just cover it tightly with plastic wrap pressed onto the surface or store it in an airtight container to prevent browning. Give it a stir before serving.

  3. What if I don’t have fresh cilantro?

    No worries—you can omit the cilantro or substitute with fresh parsley for a milder, herbaceous note. The tacos will still be flavorful without it.

  4. Are flour tortillas necessary for baking?

    Flour tortillas are preferred because they fold easily and crisp well without cracking. Corn tortillas can break when folded and may crumble in the oven, but you can absolutely use them if you’re gentle and perhaps crisp them separately beforehand.

  5. How do I keep the tortillas from getting soggy?

    Brushing the tortillas with avocado oil before baking is key to getting that crispy texture. Also, baking at a high temperature and avoiding overcrowding on the sheet helps evaporate moisture quickly for crunchier results.

Final Thoughts

I’ve found that these Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe bring fun and flavor to any meal without feeling too fussy or complicated. They’re perfect for casual dinners, weekend gatherings, or even meal prep for busy weeks. I hope you enjoy making and eating them as much as I do—once you try the crispy baked method with that luscious avocado sauce, you might just fall in love too!

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Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 55 reviews
  • Author: Caroline
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 6 tacos
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Low Lactose
Print Recipe

Description

Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a flavorful and healthier twist on traditional tacos. Ground turkey combined with black beans, green chiles, and homemade taco seasoning is baked inside crispy flour tortillas with melted Monterey Jack cheese, served with a creamy avocado sauce made from avocado, sour cream, lime juice, and cilantro. This recipe is perfect for a quick weekday dinner that is both satisfying and delicious.

Ingredients

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 but 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)

Tacos

  • Cooking or baking spray or avocado oil, for brushing
  • 6 fajita-sized flour tortillas (6″)
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions

  1. 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 leaves, 1/2 tsp kosher salt, and 2 tbsp water in a mini food processor. Blend until smooth, adding more water if needed for desired consistency. Taste and adjust seasoning with more salt or lime juice if necessary. Cover and refrigerate until ready to serve.
  2. Cook the Turkey and Onions: Heat 2 tsp avocado oil in a large non-stick pan over medium heat. Add 8 oz lean ground turkey, half of the homemade taco seasoning, and 1/3 cup chopped onion. Cook, breaking turkey into small pieces, stirring frequently for 4 to 5 minutes until browned and cooked through.
  3. Finish the Taco Filling: Stir in 3/4 cup black beans, 4 oz green chiles, remaining taco seasoning, 2 tbsp water, and 2 tbsp finely chopped cilantro to the turkey mixture. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  4. Reduce Excess Liquid: Stir the mixture again and if there is excess liquid, increase heat to medium and cook for a few minutes, stirring frequently until most liquid evaporates. Remove from heat.
  5. Build the Tacos: Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Lay six flour tortillas on the sheet, slightly overlapping if needed. Spread about 1/4 cup shredded cheese evenly over each tortilla. Spoon 1/4 to 1/3 cup turkey mixture onto one half of each tortilla.
  6. Bake the Tacos: Bake for 1 to 2 minutes until cheese melts. Carefully fold each tortilla in half over the filling. Brush the tops with avocado oil or spray with cooking spray. Return to oven and bake for 10 to 12 minutes more until the tortillas are golden brown and crispy.
  7. Serve: Spoon creamy avocado sauce into small bowls. Serve alongside the crispy baked tacos and enjoy immediately.

Notes

  • Sour cream in the avocado sauce can be substituted with full-fat Greek yogurt for a tangier flavor and added protein.
  • If using a different brand of kosher salt or sea salt, use 1/4 tsp and adjust to taste as saltiness varies by brand.
  • Lean ground turkey should be around 85/15 or 90/10 fat ratio for best texture and flavor.
  • Homemade taco seasoning can be replaced with your favorite store-bought taco seasoning for convenience.
  • Make sure to drain black beans but do not rinse them to retain flavor.
  • Hatch green chiles are ideal but any small 4 oz can of green chiles works well.
  • Cilantro is optional; omit if you dislike the flavor, including in the avocado sauce.
  • Flour tortillas are recommended as they fold without breaking. Corn tortillas can be used but may be more fragile.
  • Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese.
  • If filling spills out during baking, use a fork to gently push it back inside the taco before cheese cools.

Nutrition

  • Serving Size: 1 taco
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 55 mg

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