Name: Crispy Baked Ground Turkey Tacos with Creamy 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 blend); 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); 6 fajita-sized flour tortillas (6 inch); 1 1/2 cups shredded Monterey Jack cheese

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Introduction

These crispy baked ground turkey tacos are a delicious and healthier twist on a classic favorite. Topped with a creamy avocado sauce, they offer a perfect balance of flavor and texture that’s sure to please the whole family.

The image shows a metal baking tray placed on a white marbled surface, with four small round tortillas on it. Two tortillas are folded in half with a light golden brown spot pattern from cooking, hiding the filling inside. One open tortilla reveals a layer of cooked ground meat mixed with black beans on the right side, with a creamy white sauce underneath the filling, covering most of the tortilla surface. The fourth tortilla is partially folded and a woman's hand is folding it over the filling. The scene captures a homemade cooking moment with simple textures and natural colors. 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 of the avocado, sour cream, lime juice, cilantro leaves, kosher salt, and water in a mini food processor. Blend until smooth, adding water as needed to reach your desired consistency. Taste and adjust salt or lime juice if needed, then cover and refrigerate until ready to use.
Step 2: Heat the avocado oil in a large non-stick pan over medium heat. Add the ground turkey, half of the taco seasoning, and chopped onion. Cook for 4-5 minutes, breaking the turkey into small pieces, until browned and cooked through.
Step 3: Stir in the black beans, green chiles, remaining taco seasoning, 2 tablespoons of water, and chopped cilantro. Reduce heat to medium-low and simmer uncovered for about 15 minutes, stirring occasionally.
Step 4: If there is excess liquid after simmering, increase heat to medium and cook for a few more minutes until most of the liquid evaporates. Remove from heat.
Step 5: Preheat your oven to 425°F. Spray a rimmed baking sheet with cooking spray or brush with avocado oil. Arrange the tortillas on the sheet, slightly overlapping if needed. Spread about 1/4 cup of shredded cheese on 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 the tops with avocado oil or spray with cooking spray.
Step 8: Return the folded tacos to the oven and bake for 10-12 minutes, until the tortillas turn golden brown and crispy.
Step 9: Serve the crispy baked tacos with the creamy avocado sauce on the side. Enjoy immediately!

Tips & Variations

Use fresh homemade taco seasoning or your favorite store-bought blend for convenience.
Swap the ground turkey for ground chicken or lean beef if preferred.
Add diced jalapeños or hot sauce to the avocado sauce for an extra kick.
For a gluten-free option, use corn tortillas instead of flour.
To make the tacos crispier, broil them for the last 1-2 minutes, watching closely to avoid burning.

Storage

Store leftover turkey filling and avocado sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet over medium heat until warmed through. For best texture, bake the tacos fresh, but leftover assembled tacos can be reheated in the oven at 350°F until crispy.

How to Serve

The image shows four tacos arranged in a circle on a white plate placed over a white marbled surface. Each taco has a golden-brown grilled shell filled with dark, cooked ground meat and some melted cheese visible inside, creating a textured and juicy look. On top of the tacos, there are dollops of light green creamy sauce, which also fills a small white bowl beside the plate with a spoon resting in it. A few fresh green cilantro leaves are scattered on the plate as garnish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado sauce ahead of time?

Yes, the avocado sauce can be made a day ahead. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning, and refrigerate until ready to serve.

What can I use if I don’t have avocado oil?

You can substitute olive oil or any neutral cooking oil for avocado oil when cooking and brushing the tortillas.