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 (divided); 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

Jump to Recipe

These Crispy Baked Ground Turkey Tacos with Avocado Sauce offer a flavorful and healthier twist on a classic favorite. Packed with seasoned turkey, black beans, and a creamy avocado sauce, they’re perfect for a quick weeknight dinner that everyone will love.

A close-up image shows a woman's hand holding a crispy taco with a golden-brown shell filled with a mix of browned ground meat and black beans. The taco is being dipped into a small white bowl of creamy green sauce with visible herb specks. The bowl sits on a white plate that holds more tacos filled similarly, placed on a white marbled surface with a few scattered green herb leaves around. The image highlights the textures of the crispy shell, the soft filling, and the smooth sauce. 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
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 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 if needed for the desired consistency. Taste and adjust salt or lime juice, then cover and refrigerate.
Step 2: Heat 2 tsp. avocado oil in a large non-stick pan over medium heat. Add 8 oz. lean ground turkey, half of the taco seasoning, and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces, for 4-5 minutes until browned and cooked through.
Step 3: Stir in 3/4 cup black beans, 4 oz. green chiles, the remaining taco seasoning, 2 tbsp. water, and 2 tbsp. chopped cilantro. Mix well, reduce heat to medium-low, and simmer uncovered for 15 minutes.
Step 4: Stir again and if there’s excess liquid, increase heat to medium and cook for a few minutes, stirring frequently, until most of the 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. Arrange six tortillas on the sheet, slightly overlapping if needed. Sprinkle about 1/4 cup shredded cheese over each tortilla.
Step 6: Spoon 1/4 to 1/3 cup of the turkey mixture onto one half of each tortilla.
Step 7: Bake for 1-2 minutes until cheese melts. Carefully fold tortillas in half and brush tops with avocado oil or spray with cooking spray.
Step 8: Bake for an additional 10-12 minutes until tortillas are golden and crispy.
Step 9: Serve the tacos with the creamy avocado sauce on the side. Enjoy!

Tips & Variations

Use corn tortillas for a gluten-free option.
Add diced jalapeños to the turkey mixture for extra heat.
Swap Monterey Jack cheese for cheddar or a Mexican cheese blend.
Prepare the avocado sauce a day ahead to let flavors meld.
Use homemade taco seasoning for fresher, customizable flavor.

Storage

Store leftover taco filling in an airtight container in the refrigerator for up to 3 days. Keep the avocado sauce separate and refrigerated for up to 2 days. Reheat the filling on the stovetop over medium heat until warmed through. Re-crisp the tortillas in a hot oven for a few minutes before serving.

How to Serve

The image shows six golden-yellow tacos arranged side by side on a white plate over a white marbled surface. Each taco has a crispy texture with grill marks and is filled with dark brown ground meat, visible through the slightly open shells. On top of each taco is a light green creamy sauce, some with small dollops and drizzles. Fresh green cilantro leaves are scattered lightly on and around the tacos. Next to the tacos, on the plate’s left side, is a small white bowl filled with the same green sauce, with a silver spoon resting inside. The overall look is fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of meat instead of ground turkey?

Yes, ground chicken or lean ground beef can be used as substitutes. Adjust cooking times as needed to ensure the meat is fully cooked.

How do I make homemade taco seasoning?

Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and a pinch of cayenne pepper. Adjust the amounts to taste. This blend is fresher and free from additives.