Description
These Crispy Baked Ground Turkey Tacos with Avocado Sauce are a flavorful and healthy twist on classic tacos. Ground turkey seasoned with homemade taco spices is combined with black beans and green chiles, then baked with melted Monterey Jack cheese inside warm flour tortillas for a crispy finish. Served with a creamy, zesty avocado sauce, this recipe is perfect for a satisfying and wholesome 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
- 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 (canned)
- 2 tbsp finely chopped cilantro
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 tortillas
- 6 fajita-sized flour tortillas (6″)
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Make the Creamy Avocado Sauce: Combine half 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 as needed to achieve desired consistency. Taste and adjust with extra salt or lime juice if desired. Cover and refrigerate until ready to serve.
- 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 of the homemade taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces, stirring to combine with onions and seasoning, for 4-5 minutes until browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup black beans (drained, not rinsed), 4 ounces green chiles, the remaining taco seasoning, 2 tablespoons water, and 2 tablespoons finely chopped cilantro. Mix thoroughly, reduce heat to medium-low, and simmer uncovered for 15 minutes to allow flavors to meld.
- Evaporate 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 the oven to 425 F. Lightly grease a large rimmed baking sheet with cooking spray or avocado oil. Arrange six fajita-sized flour tortillas on the sheet, overlapping slightly if needed. Spread about 1/4 cup shredded Monterey Jack cheese evenly over each tortilla. Spoon 1/4 to 1/3 cup turkey-black bean mixture onto one half of each tortilla.
- Bake the Tacos: Bake the tortillas with filling for 1-2 minutes until cheese melts. Carefully fold each tortilla in half, brush tops with avocado oil or spray with cooking spray. Return to oven and bake for an additional 10-12 minutes until tortillas are golden brown and crispy.
- Serve: Spoon creamy avocado sauce into small bowls and serve alongside the crispy baked tacos. Enjoy immediately.
Notes
- Sour cream in the avocado sauce can be substituted with full-fat Greek yogurt for a tangier, healthier option.
- If using a different brand of kosher salt or sea salt, reduce salt to 1/4 teaspoon initially and adjust to taste.
- Lean ground turkey from 85/15 to 90/10 fat ratio works well for this recipe.
- You can substitute homemade taco seasoning with 2 1/2 teaspoons of your preferred store-bought taco seasoning.
- Drain black beans but do not rinse them to retain flavor and some liquid.
- Hatch green chiles are ideal, but any canned 4-ounce green chiles will work.
- Cilantro is optional in both the sauce and filling; omit if you dislike its flavor.
- Flour tortillas are recommended for easier folding and crisping; corn tortillas can be used but may be more fragile.
- Monterey Jack cheese can be replaced with Pepper Jack, Cheddar, or Chihuahua cheese depending on preference.
- If any taco filling spills out during baking, use a fork to gently push it back before the cheese cools and hardens.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 55 mg
