Description
Enjoy these Crispy Baked Ground Turkey Tacos with a creamy avocado sauce. Made with lean ground turkey, black beans, green chiles, and homemade taco seasoning, these tacos are baked until golden and crispy with melted Monterey Jack cheese, perfect for a flavorful and satisfying meal.
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
- 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)
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 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 as needed to reach desired consistency. Taste and adjust salt or lime juice if 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 tsp), and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces and mixing with the onions and seasoning, for 5 minutes until browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup drained black beans, 4 ounces green chiles, the remaining 1 1/4 teaspoons taco seasoning, 2 tablespoons water, and 2 tablespoons finely chopped cilantro into the cooked turkey mixture. Combine thoroughly. Reduce heat to medium-low and simmer uncovered for 15 minutes. Stir occasionally, and if excess liquid appears, increase heat to medium and cook until most liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425 degrees Fahrenheit. Spray or brush a large rimmed baking sheet with cooking spray or avocado oil. Arrange six fajita-sized flour tortillas on the sheet, slightly overlapping if needed. Spread approximately 1/4 cup shredded Monterey Jack cheese over each tortilla. Spoon about 1/4 to 1/3 cup turkey black bean mixture onto one half of each tortilla.
- Bake the Tacos: Place baking sheet in the oven and bake for 1-2 minutes until cheese melts. Carefully fold each tortilla in half, brush tops with avocado oil or spray with cooking spray. Return to oven and bake for another 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 the avocado sauce can be substituted with full-fat Greek yogurt for a tangier flavor.
- Adjust kosher salt amount depending on brand; if using a different kosher or sea salt, start with 1/4 tsp and adjust to taste.
- Lean ground turkey with fat content around 85/15 or 90/10 works best for the filling.
- You can replace homemade taco seasoning with your favorite store-bought blend if preferred.
- Drain black beans but do not rinse to retain flavor and texture.
- Use Hatch green chiles if available; otherwise any small 4 oz can of green chiles works fine.
- Cilantro is optional in both filling and sauce; omit if you dislike the herb.
- Flour tortillas are preferred for easy folding; corn tortillas may break more easily but can be used.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or a quesadilla cheese like Chihuahua cheese.
- If filling spills out while baking, gently push it back in with a fork before the cheese cools to maintain shape.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 55 mg
