Name: Crispy Baked Ground Turkey Tacos with Avocado Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 (see below for components); 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 / Baking Spray (or Avocado Oil, for brushing the tortillas); 6 Fajita-Sized Flour Tortillas (6″); 1 1/2 cups shredded Monterey Jack Cheese

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Introduction

These Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a delicious twist on classic tacos. Featuring a flavorful turkey and black bean filling baked with melted cheese inside crispy tortillas, paired with a creamy avocado sauce, they make for a satisfying and easy meal.

The image shows a white plate with five folded tacos arranged in a neat row, each taco filled with a dark, textured mixture that looks like beans or meat. The taco shells are golden brown with slightly crisp edges. On top of each taco and scattered on the plate are small dollops of a creamy green sauce with a smooth texture, also present in a small white bowl on the side, with a spoon resting inside. Bright green cilantro leaves are placed on and around the tacos for garnish. The plate is set on a white marbled surface with a glass of light-colored drink and bits of cilantro visible nearby. Photo taken with an iphone --ar 4:5 --v 7

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 (see instructions 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
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/baking spray (or avocado oil, for brushing the tortillas)
6 fajita-sized flour tortillas (6″)
1 1/2 cups shredded Monterey Jack cheese

Instructions

Step 1: Make the creamy avocado sauce by combining 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 reach your desired consistency. Taste and adjust seasoning with more salt or lime juice. Cover and refrigerate until ready to use.
Step 2: Heat 2 teaspoons of avocado oil in a large non-stick pan over medium heat. Add 8 ounces ground turkey, half of the homemade taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Cook for 4-5 minutes, breaking up the turkey and stirring to combine with onions and seasoning, until the turkey is browned and cooked through.
Step 3: Stir in 3/4 cup black beans, 4 ounces green chiles, the remaining taco seasoning, 2 tablespoons water, and 2 tablespoons finely chopped cilantro. Mix well, then reduce heat to medium-low. Let the mixture simmer uncovered for 15 minutes.
Step 4: Stir again and check for excess liquid. If needed, raise the heat to medium and cook for a few more minutes, stirring frequently, until most liquid evaporates. Remove from heat.
Step 5: Preheat oven to 425°F. Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Lay six flour tortillas on the sheet, slightly overlapping if necessary. Sprinkle about 1/4 cup shredded cheese evenly over each tortilla.
Step 6: Spoon 1/4 to 1/3 cup of the turkey and bean mixture onto one half of each tortilla.
Step 7: Bake the tortillas in the oven for 1-2 minutes until the cheese melts. Carefully fold each tortilla in half, then brush or spray the tops with avocado oil.
Step 8: Bake the folded tortillas for another 10-12 minutes until golden brown and crispy.
Step 9: Serve immediately with the creamy avocado sauce on the side. Enjoy your crispy baked turkey tacos!

Tips & Variations

Use homemade taco seasoning to control salt and spice levels: combine cumin, oregano, garlic powder, smoked paprika, chili powder, salt, and optional cayenne pepper.
Swap the ground turkey for ground chicken or beef if preferred.
Add diced jalapeños or hot sauce to the filling for extra heat.
For a dairy-free option, try a vegan sour cream alternative and omit cheese or use a plant-based cheese.
Serve with chopped lettuce, diced tomatoes, or sliced radishes for extra texture and freshness.

Storage

Store leftover taco filling and avocado sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling gently on the stovetop or in the microwave before assembling or serving. Baked tacos are best enjoyed fresh but can be reheated in a 375°F oven for 5-7 minutes to regain crispiness.

How to Serve

The image shows four golden-brown folded tacos arranged in a fan shape on a white plate, each filled with a textured mix of cooked black beans and ground meat, dark and crumbly with small bits visible. The taco shells are crisp with a slightly toasted look, curving upward to hold the filling. On one side of the plate is a small white bowl filled with creamy light green sauce, smooth and swirled on top. Fresh green cilantro leaves are scattered on the plate and around it on a white marbled texture surface. In the background, there is another white plate with more tacos stacked, and two drinks in clear glasses with a light yellowish liquid and ice, one with a slice of lime. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco filling ahead of time?

Yes, the turkey mixture can be prepared a day in advance and stored in the refrigerator. Reheat it before assembling your tacos to keep them fresh and flavorful.

What can I use if I don’t have flour tortillas?

You can substitute corn tortillas if you prefer, but they may be more fragile when filled and baked. For a sturdier option, consider larger or thicker tortillas, or even small pita breads for a twist.