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
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
