Description
Crispy Baked Ground Turkey Tacos with a creamy avocado sauce combine lean turkey, black beans, and green chiles seasoned with homemade taco spices, baked in flour tortillas with melted Monterey Jack cheese for a deliciously satisfying 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
- 2 tbsp finely chopped cilantro
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)
The Tacos
- Cooking or baking spray or avocado oil, for brushing tortillas
- 6 fajita-sized flour tortillas (6 inches)
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
- Make the Creamy Avocado Sauce: Combine 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 achieve desired consistency. Taste and adjust salt or lime juice as preferred. Cover the sauce and refrigerate until ready to use.
- 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, 2 1/2 teaspoons homemade taco seasoning, and 1/3 cup chopped onion. Cook, breaking the turkey into small pieces and mixing thoroughly with the seasoning and onions, for 4 to 5 minutes until browned and cooked through.
- Finish the Taco Filling: Stir in 3/4 cup black beans, 4 ounces green chiles, the remaining homemade taco seasoning, 2 tablespoons water, and 2 tablespoons chopped cilantro into the turkey mixture. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
- Reduce Excess Liquid: Stir the mixture again, and if there’s excess liquid, increase heat to medium and cook for a few more minutes, stirring frequently, until most liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425 degrees Fahrenheit. Spray a large rimmed baking sheet with cooking spray or brush with avocado oil. Arrange six fajita-sized flour tortillas on the sheet, slightly overlapping if needed. Evenly spread about 1/4 cup shredded cheese on each tortilla. Spoon about 1/4 to 1/3 cup turkey and black bean filling onto one half of each tortilla.
- Bake the Tacos: Bake in the oven for 1 to 2 minutes until cheese melts. Carefully fold each tortilla in half and brush tops with avocado oil or spray with cooking spray. Continue baking for 10 to 12 minutes until tortillas are golden 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 flavor.
- If using a different brand of kosher salt, reduce the amount to 1/4 teaspoon and adjust to taste.
- Lean ground turkey with fat content around 85/15 or 90/10 works best for the filling.
- Store-bought taco seasoning can replace the homemade seasoning using 2 1/2 teaspoons.
- Black beans should be drained but not rinsed to retain flavor.
- Hatch green chiles are preferred, but any small 4-ounce cans of green chiles work well.
- Cilantro is optional; omit if disliked, including in the avocado sauce if preferred.
- Flour tortillas are ideal as they fold easily without breaking; corn tortillas can be used but tend to break more easily.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese for variation.
- If filling escapes during baking, gently push it back inside the taco with a fork before cheese cools.
Nutrition
- Serving Size: 1 taco
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
