Description
This recipe for Crispy Baked Ground Turkey Tacos with Avocado Sauce offers a delicious and healthy twist on traditional tacos. Featuring a savory ground turkey and black bean filling seasoned with homemade taco spices, these tacos are baked to a golden crisp and served with a creamy, zesty avocado sauce. Perfect for a satisfying dinner that combines fresh flavors, protein, and crispy texture.
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, 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)
For the 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 packed cup 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 of avocado oil in a large non-stick pan over medium heat. Add 8 ounces lean ground turkey, half of the taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Cook for 4-5 minutes, breaking up the turkey into small pieces, mixing everything well until the turkey is browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup black beans, 4 ounces green chilies, the remaining taco seasoning blend, 2 tablespoons water, and 2 tablespoons finely chopped cilantro into the turkey mixture. Combine thoroughly, reduce heat to medium-low, and simmer uncovered for 15 minutes. Stir occasionally.
- Reduce Excess Liquid: Stir the filling again and if there is excess liquid, turn the heat back to medium and cook for a few more minutes, stirring frequently, until most of the liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425°F. Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Arrange six fajita-sized flour tortillas on the sheet, slightly overlapping if needed. Spread about 1/4 cup shredded Monterey Jack cheese evenly on each tortilla’s surface.
- Add Filling and Melt Cheese: Spoon 1/4 to 1/3 cup of the turkey and black bean filling onto one half of each tortilla. Bake in the oven for 1-2 minutes until cheese melts.
- Fold and Crisp the Tacos: Carefully fold each tortilla in half over the filling. Brush the tops with avocado oil or spray with cooking spray. Bake for another 10-12 minutes until tortillas are golden brown and crispy.
- Serve: Serve the crispy baked tacos hot with the creamy avocado sauce on the side for dipping. Enjoy your delicious meal!
Notes
- Sour cream in the avocado sauce can be substituted with full-fat Greek yogurt for a tangier flavor.
- Adjust kosher salt amount if using a different brand; Diamond Crystal kosher salt is recommended.
- Lean ground turkey around 85/15 or 90/10 fat content works best for the filling.
- Store-bought taco seasoning can replace homemade seasoning: use 2 1/2 teaspoons total.
- Drain black beans but avoid rinsing to maintain flavor and texture.
- Hatch green chiles are ideal but any 4-ounce can of mild green chiles is suitable.
- Cilantro is optional; omit if disliked or for those sensitive to its flavor.
- Flour tortillas are preferred due to their foldability, but corn tortillas can be used with care due to fragility.
- Monterey Jack cheese can be swapped with Pepper Jack, Cheddar, or Chihuahua cheese for variations in taste.
- If the filling slips out while baking, gently nudge it back inside before the cheese cools to secure the taco.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
