Description
These Crispy Baked Ground Turkey Tacos with Avocado Sauce are a flavorful and healthy twist on traditional tacos, featuring lean ground turkey seasoned with a homemade taco blend, black beans, and green chiles. Baked to crispy perfection with melted Monterey Jack cheese on fajita-sized flour tortillas, and served with a creamy, fresh avocado sauce, this recipe is perfect for a quick, satisfying meal packed with bold Mexican-inspired flavors.
Ingredients
Scale
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
Turkey Taco Filling
- 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)
Assembly
- 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
- Prepare Avocado Sauce: Combine half of a ripe avocado, sour cream, fresh lime juice, cilantro, kosher salt, and water in a mini food processor. Blend until smooth, adding more water if necessary to achieve a creamy consistency. Taste and adjust salt or lime juice as desired. Cover and refrigerate until ready to serve.
- Cook Ground Turkey: Heat avocado oil in a large non-stick pan over medium heat. Add the lean ground turkey, half of the taco seasoning blend (about 1 1/4 teaspoons), and chopped onion. Break the turkey into small pieces with a spatula and cook, stirring frequently for 4-5 minutes until browned and fully cooked.
- Add Remaining Ingredients and Simmer: Stir in black beans, green chiles, the remaining taco seasoning, water, and chopped cilantro. Mix well, reduce heat to medium-low, and simmer uncovered for 15 minutes to let flavors meld and moisture reduce.
- Reduce Excess Liquid: Stir the mixture again; if excess liquid remains, increase heat to medium and cook for a few more minutes, stirring often until most liquid evaporates. Remove from heat.
- Preheat Oven and Prepare Tortillas: Preheat oven to 425°F (220°C). Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Lay six fajita-sized flour tortillas on the sheet, slightly overlapping if necessary. Spread about 1/4 cup shredded Monterey Jack cheese evenly over each tortilla.
- Assemble Tacos: Spoon the turkey mixture evenly on top of the cheese-covered tortillas.
- Bake Tacos: Bake in the preheated oven for 8-10 minutes, or until the tortilla edges are crisp and the cheese has melted and become bubbly.
- Serve: Remove from oven and serve immediately with the creamy avocado sauce on the side or drizzled on top for a delicious complement to the spicy filling.
Notes
- For a spicier kick, add the optional cayenne pepper or increase chili powder to taste.
- If preferred, substitute flour tortillas with corn tortillas for a gluten-free option, though this will slightly alter the texture.
- Leftover avocado sauce can be stored in an airtight container in the refrigerator for up to 2 days; stir well before serving.
- Ensure the turkey is fully cooked to an internal temperature of 165°F (74°C) for safety.
- To make this dish lower in fat, use reduced-fat sour cream or Greek yogurt for the avocado sauce.
