Description
These Crispy Baked Ground Turkey Tacos with Avocado Sauce combine a flavorful turkey and black bean filling with a creamy, zesty avocado sauce. The tacos are baked until golden and crispy, making a delicious and satisfying meal perfect for a weeknight dinner.
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 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 or baking spray or avocado oil (for brushing tortillas)
- 6 fajita-sized flour tortillas (6 inches)
- 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 as needed to reach desired consistency. Taste and adjust with more salt or lime juice if desired. Cover and refrigerate until ready to use.
- 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 (about 1 1/4 tsp), and 1/3 cup chopped onion. Cook, breaking up turkey into small pieces, mixing with seasoning and onion, for 4-5 minutes until browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup black beans (half a can), 4 oz green chiles, remaining taco seasoning, 2 tbsp water, and 2 tbsp finely chopped cilantro. Mix thoroughly, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Reduce Excess Liquid: Stir the mixture again. If there is excess liquid, increase heat to medium and cook for a few minutes until most liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425 degrees Fahrenheit. 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 over each tortilla. Spoon about 1/4 to 1/3 cup of the turkey and black bean filling on one half of each tortilla.
- Bake the Cheese: Place the baking sheet in the oven for 1-2 minutes until the cheese melts.
- Fold and Brush Tacos: Carefully fold each tortilla in half and brush the tops with avocado oil or spray with cooking spray.
- Bake until Crispy: Bake the folded tacos for 10-12 minutes until tortillas are golden brown and crispy.
- Serve: Spoon the creamy avocado sauce into small bowls and serve alongside the crispy baked tacos. Enjoy!
Notes
- Sour cream in the avocado sauce can be substituted with full-fat Greek yogurt for a tangier flavor.
- If using a different brand of kosher salt or sea salt, reduce the salt amount to 1/4 teaspoon and adjust to taste.
- Lean ground turkey with fat content around 85/15 to 90/10 works best for this recipe.
- If preferred, store-bought taco seasoning can replace the homemade blend.
- Black beans should be drained but not rinsed to retain flavor.
- Hatch green chiles are ideal, but any small 4-ounce can of green chiles will suffice.
- Cilantro is optional and can be left out of either the filling or the avocado sauce if disliked.
- Flour tortillas fold easily without breaking; corn tortillas can be used but are more fragile.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese.
- If filling spills out during baking, gently push it back inside the taco with a fork before the cheese cools.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
