Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the Filling: Spoon about 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla.
- 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.
- 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.
- 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
