Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

Introduction

These crispy baked ground turkey tacos are a delicious and lighter alternative to traditional fried tacos. Paired with a creamy avocado sauce, they make a satisfying and fresh meal perfect for any night of the week.

Ingredients

• 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)
• 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
• 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)
• 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. Step 1: Make the creamy avocado sauce by combining half of the ripe avocado, sour cream, lime juice, cilantro leaves, kosher salt, and water in a mini food processor. Blend until smooth, adding more water if needed for desired consistency. Taste and adjust seasoning, then cover and refrigerate until ready to use.
2. Step 2: Heat avocado oil in a large non-stick pan over medium heat. Add ground turkey, half of the taco seasoning, and chopped onion. Cook, breaking up the meat, for 4-5 minutes until browned and cooked through.
3. Step 3: Stir in black beans, green chiles, remaining taco seasoning, water, and chopped cilantro. Mix well and reduce heat to medium-low. Let the mixture simmer uncovered for 15 minutes.
4. Step 4: Stir again; if excess liquid remains, increase heat to medium and cook a few more minutes until most liquid evaporates. Remove from heat.
5. Step 5: Preheat oven to 425°F. Spray a large rimmed baking sheet or brush it with avocado oil. Arrange tortillas on the sheet, slightly overlapping if needed. Spread about 1/4 cup shredded cheese on each.
6. Step 6: Spoon 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla.
7. Step 7: Bake for 1-2 minutes until the cheese melts. Carefully fold tortillas in half and brush tops with avocado oil or spray with cooking spray.
8. Step 8: Bake for another 10-12 minutes until the tortillas are golden and crispy.
9. Step 9: Serve the tacos with the creamy avocado sauce on the side. Enjoy!

Tips & Variations

• For extra heat, add diced jalapeños to the turkey mixture or sprinkle cayenne pepper to taste.
• Substitute black beans with pinto beans for a different flavor.
• Use corn tortillas instead of flour for a gluten-free option, though they may be less crisp.
• Add diced tomatoes or a squeeze of fresh lime on top for a fresh finish.

Storage

Store leftover tacos and avocado sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the tacos in a preheated oven at 350°F for 5-7 minutes to keep them crispy. The avocado sauce is best enjoyed fresh but can be stirred well and served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco seasoning ahead of time?

Yes, homemade taco seasoning can be prepared in advance and stored in an airtight container for up to 3 months. This makes the recipe quicker to assemble.

What can I use instead of sour cream in the avocado sauce?

You can substitute sour cream with Greek yogurt or a dairy-free alternative like coconut cream to keep the sauce creamy and tangy.

Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe

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★★★★★

4.7 from 98 reviews

Enjoy these Crispy Baked Ground Turkey Tacos with a smooth, creamy avocado sauce. Made with lean ground turkey seasoned with a homemade taco blend, black beans, green chiles, and melted Monterey Jack cheese, these tacos are baked to a golden, crispy perfection. The fresh avocado sauce adds a zesty and refreshing finish, perfect for a satisfying and healthy taco meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 tacos 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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)

Taco 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
• 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 & Cheese

• 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

1. Make the Creamy Avocado Sauce: In a mini food processor, 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. Blend until smooth, adding water as needed for desired consistency. Adjust seasoning with salt or lime juice, then cover and refrigerate until ready to use.
2. 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 the taco seasoning (about 1 1/4 tsp), and 1/3 cup chopped onion. Break the turkey into small pieces and stir frequently. Cook for 4-5 minutes until browned and cooked through.
3. Finish the Taco Filling: Stir in 3/4 cup black beans, 4 oz green chiles, the remaining taco seasoning, 2 tbsp water, and 2 tbsp finely chopped cilantro. Mix thoroughly and reduce heat to medium-low. Let the mixture simmer uncovered for 15 minutes.
4. Reduce Excess Liquid: Stir the mixture again. If excess liquid remains, increase heat to medium and cook for a few minutes, stirring frequently until most liquid evaporates. Remove from heat.
5. Build the Tacos: Preheat oven to 425°F (220°C). Lightly 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. Sprinkle about 1/4 cup shredded Monterey Jack cheese over each tortilla.
6. Add the Filling: Spoon about 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla.
7. Initial Bake: Bake in the preheated oven for 1-2 minutes until cheese melts. Remove from oven carefully and fold each tortilla in half. Brush the tops of the folded tacos with avocado oil or spray with cooking spray.
8. Bake Until Crispy: Return the tacos to the oven and bake for an additional 10-12 minutes until the tortillas turn golden brown and crispy.
9. Serve: Spoon the creamy avocado sauce into small bowls and serve alongside the crispy baked tacos. Enjoy your meal!

Notes

• For a spicier kick, adjust the cayenne pepper to your preference or omit if sensitive to heat.
• You can substitute flour tortillas with corn tortillas if preferred, but baking times may vary.
• Make the avocado sauce ahead of time and keep refrigerated for up to 24 hours for convenience.
• Use freshly chopped cilantro for the best flavor in both the sauce and the filling.
• Leftover taco filling can be stored in the fridge for up to 3 days; reheat thoroughly before serving.

Keywords: ground turkey tacos, baked tacos, avocado sauce, healthy tacos, crispy tacos, turkey taco recipe, Mexican tacos