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Crispy Ground Turkey Tacos with Avocado Sauce Recipe

ByMadison
Jump to Recipe· 4.5 from 9 reviews

Alright, friend, let me introduce you to a recipe that quickly became a staple in my weeknight rotation: Crispy Ground Turkey Tacos with Avocado Sauce Recipe. This recipe strikes a perfect balance between crispy, cheesy goodness and that smooth, tangy avocado sauce that just ties everything together beautifully. If you love tacos but want something a little lighter than the usual beef taco, you’re going to adore this. Stick around, because I’m sharing everything you need to make these tacos irresistibly crunchy and packed with flavor.

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Why This Recipe Works

  • Perfect texture combination: Crispy baked tortillas contrast beautifully with tender, flavorful ground turkey and creamy avocado sauce.
  • Balanced flavors: The homemade taco seasoning adds just the right kick without overwhelming the turkey, while the green chiles and black beans add an earthy depth.
  • Fresh and creamy avocado sauce: Gives a cooling element that elevates the tacos without extra fuss or mess.
  • Easy, approachable steps: Even if you’re new to cooking turkey tacos, the instructions are clear, and the method ensures a winning dish every time.
Crispy Ground Turkey Tacos with Avocado Sauce, turkey taco recipe, healthy taco recipes, easy ground turkey tacos, flavorful taco ideas - On a white plate, five small folded tacos are arranged in a slight curve, each taco made with a golden brown tortilla that looks lightly crisped on the edges. Inside the tacos, there is a dark filling made of black beans and browned ground meat mixed with small bits of red and green vegetables. The tacos are garnished with small fresh green cilantro leaves. Next to the tacos on the plate is a small white bowl filled with a light green creamy sauce that has fine green specks. The plate sits on a white marbled surface with scattered cilantro leaves around it, and in the background are two glasses filled with cold drinks and a second white plate holding more tacos. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here isn’t just thrown together; they all play a vital role in creating the magic that is this Crispy Ground Turkey Tacos with Avocado Sauce Recipe. Whether it’s the rich creaminess from sour cream or the small but mighty punch from smoked paprika, these flavors and textures complement one another perfectly. Quick tip: pick fresh cilantro and ripe avocados for the freshest taste, and grab good quality tortillas to get that crisp edge.

Crispy Ground Turkey Tacos with Avocado Sauce, turkey taco recipe, healthy taco recipes, easy ground turkey tacos, flavorful taco ideas - Flat lay of a halved ripe avocado with bright green flesh, a small mound of creamy white sour cream in a simple white ceramic bowl, a small white bowl filled with fresh vibrant cilantro leaves, a fresh lime cut in half showing juicy segments, a small white bowl containing fine kosher salt, a small white bowl with clear water, a few whole uncracked brown eggs with smooth shells, a portion of raw lean ground turkey in a neat pile, a small white bowl of finely chopped yellow onion, a small white bowl with shiny black beans, a small white bowl of diced green chiles, a small pile of finely chopped fresh cilantro, six soft white flour tortillas stacked evenly, and a neat mound of shredded Monterey Jack cheese all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Avocado: Choose ripe, creamy avocados that blend easily for that smooth sauce texture.
  • Sour Cream: Adds a tangy creaminess; can be swapped with Greek yogurt if you want a protein boost.
  • Lime Juice: The acidity keeps the avocado sauce bright and balances the savory filling.
  • Cilantro Leaves: A fresh herb that adds brightness; totally optional if you’re not a fan.
  • Kosher Salt: Essential for seasoning; I prefer Diamond Crystal but adjust based on your salt type.
  • Avocado Oil or Olive Oil: Adds healthy fats and helps in cooking the turkey and crisping tortillas.
  • Lean Ground Turkey: A healthier alternative to beef; choose 85/15 or 90/10 for juiciness without excess fat.
  • Onion: Adds natural sweetness and depth to the filling.
  • Black Beans: Provide creaminess and fiber; keeping the liquid inside the can helps flavor.
  • Green Chiles: Bring a mild heat and smoky complexity; Hatch chiles are best but canned alternatives work well.
  • Homemade Taco Seasoning: Balanced blend of cumin, oregano, paprika, and more that elevates the turkey flavor.
  • Monterey Jack Cheese: Melts beautifully and contributes a mild, creamy cheesiness that’s not overpowering.
  • Flour Tortillas: Soft but sturdy, great for folding and baking crispy without cracking.
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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.

Tweak to Your Taste

One of the reasons I keep coming back to this Crispy Ground Turkey Tacos with Avocado Sauce Recipe is how easy it is to make your own. Whether you’re feeling adventurous or just catering to loved ones’ preferences, customizing these tacos keeps things fun and fresh. Let your taste buds guide you!

  • Spice it up: I like to add a pinch of cayenne or a dash of hot sauce to the turkey mixture for a bit more heat – it wakes up the flavors beautifully.
  • Cheese swap: Sometimes, I use Pepper Jack for a subtle spicy kick or sharp cheddar if I’m craving something richer.
  • No cilantro? I totally get it—replace it with fresh parsley or leave it out entirely to suit your palate.
  • Gluten-free option: Corn tortillas can be swapped in, but watch carefully to avoid cracking when folding and baking.

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

Step 1: Whip Up That Creamy Avocado Sauce

Start by blending half of a ripe avocado with sour cream, fresh lime juice, cilantro, kosher salt, and water. The water helps you reach that perfect sauce consistency—creamy but not overly thick. I like to taste it as I go, adding a squeeze more lime or a pinch of salt until it feels just right. Pop this in the fridge while you work on the taco filling. This sauce really makes the whole dish sing, so don’t skip it!

Step 2: Cook the Turkey and Sauté the Onions

Heat a couple teaspoons of avocado oil in a large non-stick pan over medium heat. Add the ground turkey with half of your taco seasoning blend and chopped onions. Break the turkey apart into small pieces and cook for 4-5 minutes until it’s nicely browned and cooked through. I usually let it brown a little longer to get those crispy edges—it amps up the flavor and texture.

Step 3: Combine Black Beans, Green Chiles, and Seasoning

Next, stir in black beans (drained but not rinsed—this keeps their flavor), green chiles, the rest of the taco seasoning, water, and cilantro. Turn the heat to medium-low and let everything simmer uncovered for about 15 minutes. This slow simmer lets the flavors meld and the mixture thicken nicely. If there’s too much liquid afterward, bump the heat to medium and cook it down while stirring—patience here pays off with a perfect filling.

Step 4: Assemble and Bake Your Crispy Tacos

Preheat your oven to 425°F. Prepare a baking sheet with cooking spray or brush it with avocado oil. Lay out your flour tortillas, slightly overlapping is fine, and sprinkle a layer of shredded Monterey Jack cheese evenly on each. Spoon a quarter to a third cup of the turkey-black bean mixture over half of each tortilla. Pop the tray in the oven just long enough to melt the cheese—about 1-2 minutes.

Carefully fold each tortilla in half, brush the tops with avocado oil, and bake for another 10-12 minutes until the tortillas transform into golden, crispy pockets of deliciousness. Don’t be shy with the oil—it’s the secret to that irresistible crispness. Keep an eye on them so they don’t burn, but you want that toasty color all around.

Pro Tips for Making Crispy Ground Turkey Tacos with Avocado Sauce Recipe

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  • Get the tortillas crispy: Brushing the tops of the folded tacos with avocado oil before baking makes a huge difference in browning and crispiness.
  • Don’t rinse black beans: The bean liquid adds flavor and helps keep your filling moist—it’s a small step that elevates the whole dish.
  • Use fresh lime juice: Bottled lime juice doesn’t bring the same brightness and vibrancy to the avocado sauce.
  • Watch the oven time: Baking too long can dry out the tacos, so set a timer and check frequently once they start to brown.

How to Serve Crispy Ground Turkey Tacos with Avocado Sauce Recipe

Crispy Ground Turkey Tacos with Avocado Sauce, turkey taco recipe, healthy taco recipes, easy ground turkey tacos, flavorful taco ideas - The image shows four folded golden-brown tortillas on a white plate with a white marbled surface background. Each tortilla is filled with a dark layer of what looks like cooked black beans mixed with a brown filling, peeking out slightly from the open edges. There are light green creamy sauce dollops spread unevenly over the top of the tortillas with some dripping down the sides. Fresh green cilantro leaves are scattered around the plate and a small white bowl with more of the light green sauce and a spoon inside it sits on the right side. A glass with ice and a light-colored drink is at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these tacos with a sprinkle of extra cilantro and a dash of freshly squeezed lime juice right before serving—it just brightens everything up. Sometimes, I add thinly sliced radishes or diced red onions for crunch, and if I’m feeling fancy, a few jalapeño slices to amp up the heat. It all depends on my mood and who’s at the table.

Side Dishes

My go-to sides are a simple corn salad or Mexican street corn (elote) when I want to keep things traditional and fresh, or a light quinoa salad when I’m aiming for something quick and nutritious. A cold beer or sparkling water with lime is also the perfect match here.

Creative Ways to Present

For gatherings, I like to set up a taco bar with all the fixings: cheese, avocado sauce in small bowls, various salsas, and fresh lime wedges. Serving the tacos open-faced before folding lets guests build their own and admire that golden cheese layer. If you want to impress, line the tacos up on a wooden board with little ramekins of sauce for dipping — it makes eating them feel a bit more festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover turkey filling separately in an airtight container in the fridge for up to 3 days. The avocado sauce though I keep in another container with a tight lid and a little extra lime juice to slow browning. The tacos themselves are best eaten fresh but can be kept wrapped for a day if needed.

Freezing

I’ve frozen the seasoned turkey and black bean filling successfully—I portion it out into freezer bags, squeeze the air out, and freeze for up to 2 months. When thawed, it reheats great in a skillet, just add a tiny splash of water or oil to refresh it. I don’t recommend freezing assembled tacos, as the tortillas tend to get soggy.

Reheating

To reheat the filling, I warm it gently on the stove over medium heat, stirring occasionally to keep it from sticking. For leftover tacos, I crisp them up again in a 350°F oven briefly or in a toaster oven to revive that crunch instead of microwaving, which tends to make them limp.

FAQs

  1. Can I use ground chicken instead of turkey for this recipe?

    Absolutely! Ground chicken works well as a substitute in this Crispy Ground Turkey Tacos with Avocado Sauce Recipe. Just keep in mind chicken is leaner, so you might want to add a bit more oil or cook it a bit more gently to avoid drying it out. Adjust seasoning as needed since flavor profiles can vary slightly.

  2. How do I keep the avocado sauce from turning brown?

    The freshest lime or lemon juice helps prevent browning, so adding extra citrus juice before storing is key. Also, cover the sauce tightly with plastic wrap pressed directly on its surface or keep it in an airtight container. Use it within 2 days for best flavor and color.

  3. Can I make these tacos gluten-free?

    You can! Swap out the flour tortillas for gluten-free or corn tortillas, but be careful folding them to avoid breaking. Baking times may need slight adjustment and using a tortilla with a bit more pliability helps maintain the crisp taco shape.

  4. What’s the best way to get the taco shells crispy without frying?

    Brushing the folded tortillas with a little oil and baking them in a hot oven does the trick beautifully. This method creates crispy tacos without the mess or extra fat from frying. Just watch closely near the end to catch that perfect golden color.

  5. Can I prepare the filling ahead of time?

    Yes, the turkey and black bean filling can be made up to 3 days in advance and kept refrigerated. Reheat on the stove before assembling the tacos for best results. The avocado sauce is best made fresh or within a couple of days to keep its vibrant color and flavor.

Final Thoughts

Honestly, this Crispy Ground Turkey Tacos with Avocado Sauce Recipe has become one of those “go-to” meals that I look forward to every week because it’s just so satisfying and easy to whip up. The crispy tacos, tender spiced turkey with beans, and that luscious avocado sauce—everything comes together in such a simple, accessible way. If you want to impress your family or guests with a taco night that’s light, flavorful, and downright delicious, this recipe is your winner. Give it a go and let me know how you like to tweak it!

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Crispy Ground Turkey Tacos with Avocado Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 9 reviews
  • Author: Madison
  • Prep Time: 35 minutes
  • Cook Time: 27 minutes
  • Total Time: 62 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
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Description

These Crispy Baked Ground Turkey Tacos with Avocado Sauce are a flavorful and healthier twist on traditional tacos. Featuring a savory blend of seasoned ground turkey, black beans, and green chiles, topped with melted Monterey Jack cheese in warm flour tortillas, and served with a creamy, zesty avocado sauce, this recipe is perfect for a quick and satisfying meal.

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 (85/15 or 90/10)
  • 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 (Hatch green chiles preferred)
  • 2 tbsp finely chopped cilantro (optional)

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 the tortillas
  • 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 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 if needed to achieve desired consistency. Taste and adjust salt or lime juice as needed. Cover and refrigerate until ready to use.
  2. 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 (1 1/4 teaspoons) of the homemade taco seasoning, and 1/3 cup chopped onion. Cook, breaking up the turkey into small pieces, for 4 to 5 minutes until browned and cooked through.
  3. Finish the Taco Filling: Stir in 3/4 cup black beans (drained but not rinsed), 4 ounces green chiles, the remaining taco seasoning (1 1/4 teaspoons), 2 tablespoons water, and 2 tablespoons finely chopped cilantro. Mix thoroughly and reduce heat to medium-low. Let the mixture simmer uncovered for 15 minutes, stirring occasionally.
  4. Remove Excess Liquid: Stir the mixture again and if there’s excess liquid, increase heat to medium and cook for a few more minutes while stirring until most of the liquid evaporates. Remove the pan from heat.
  5. 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 baking sheet, overlapping slightly if needed. Spread about 1/4 cup shredded Monterey Jack cheese evenly over each tortilla.
  6. Add Filling and Melt Cheese: Spoon about 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla. Place the baking sheet in the oven for 1 to 2 minutes until the cheese melts.
  7. Fold and Bake Tacos: Carefully fold each tortilla in half over the filling. Brush the tops of the folded tortillas with avocado oil or spray with cooking spray. Bake for an additional 10 to 12 minutes until tortillas are golden brown and crispy.
  8. Serve: Serve the crispy baked tacos hot with bowls of creamy avocado sauce for dipping or drizzling. Enjoy your flavorful meal!

Notes

  • Sour cream in the avocado sauce can be substituted with full-fat Greek yogurt for a tangier, protein-rich option.
  • Adjust kosher salt quantities if using a different salt brand—reduce to 1/4 teaspoon if using sea salt or another type and taste to preference.
  • Lean ground turkey between 85/15 to 90/10 fat content works well for this recipe.
  • If you prefer convenience, you can substitute the homemade taco seasoning with 2 1/2 teaspoons of your favorite store-bought taco seasoning.
  • Drain black beans but do not rinse to preserve flavor and texture.
  • Hatch green chiles are ideal, but any 4-ounce small can of green chiles will work as a substitute.
  • Cilantro is optional in both the filling and the avocado sauce; omit if you dislike its flavor.
  • Flour tortillas are recommended due to their pliability; corn tortillas may break more easily when folded.
  • Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese depending on preference.
  • If the filling spills out while baking, gently push it back inside the taco using a fork before the cheese cools to maintain presentation.

Nutrition

  • Serving Size: 1 taco
  • Calories: 320 kcal
  • Sugar: 1 g
  • Sodium: 470 mg
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 55 mg

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