Description
These Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a flavorful and healthy twist on a classic favorite. Ground turkey is seasoned and combined with black beans and green chiles before being baked in crispy flour tortillas with melted Monterey Jack cheese. Served with a creamy, tangy avocado sauce, these tacos are perfect for a quick and satisfying main course that makes six delicious crispy tacos.
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
- 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
- 2 tbsp. Water
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)
For the Tacos
- 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: 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 seasoning with more salt or lime juice if needed. Cover and refrigerate until ready to serve.
- 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 2 1/2 tsp), and 1/3 cup chopped onion. Break up the turkey as it cooks, mixing it well with seasoning and onions. Cook for 4-5 minutes until browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup black beans (drained, not rinsed), 4 oz green chiles, the remaining taco seasoning, 2 tbsp water, and 2 tbsp finely chopped cilantro. Mix thoroughly. Reduce heat to medium-low and simmer uncovered for 15 minutes. Stir occasionally.
- Reduce Excess Liquid: Stir the mixture again. If liquid remains, increase heat to medium and cook, stirring frequently, for a few minutes until most liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425°F. Lightly spray or brush a large rimmed baking sheet with avocado oil. Lay 6 fajita-sized flour tortillas on the sheet, slightly overlapping if necessary. Spread about 1/4 cup shredded Monterey Jack cheese evenly over each tortilla.
- Add Filling and Melt Cheese: Spoon 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 1-2 minutes until 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 10-12 minutes until tortillas are golden brown and crispy.
- Serve: Spoon the creamy avocado sauce into small bowls. Serve alongside the crispy baked tacos and enjoy!
Notes
- Use flour tortillas labeled fajita-sized (6″) for best taco size and crispness.
- Do not rinse black beans to retain their flavorful liquid which helps in the filling’s moisture and taste.
- Adjust cayenne pepper in the taco seasoning for desired spice level.
- Avocado oil can be substituted with olive oil or cooking spray if preferred.
- The avocado sauce can be made a day ahead and stored refrigerated for convenience.
- For a gluten-free option, use corn tortillas instead of flour tortillas, though they may be less crisp.
