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
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 (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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
