Introduction

These crispy baked ground turkey tacos offer a flavorful and lighter twist on a classic favorite. Paired with a creamy avocado sauce, they’re perfect for a quick weeknight dinner that feels special and satisfying.

A close-up image shows a woman's hand dipping a crispy, browned taco in a small white bowl of creamy green sauce. The taco is folded in half with a filling of dark brown cooked ground meat mixed with black beans, visible along the open side. The taco shell has a rough, crunchy texture with a warm golden-brown color. The small bowl of sauce sits on a white plate, and more tacos with the same filling rest on the plate in the background, some garnished with green herbs. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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
For the Ground Turkey + Black Bean Filling:
2 tsp avocado oil or olive oil
8 oz lean ground turkey
2 1/2 tsp homemade taco seasoning (see below)
1/3 cup chopped onion (yellow or white)
3/4 cup canned black beans, drained but not rinsed
4 oz green chiles
2 tbsp finely chopped cilantro
Small Batch 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)
For the Tacos:
Cooking/baking spray or avocado oil for brushing 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 avocado, sour cream, lemon or lime juice, cilantro, kosher salt, and water in a food processor. Blend until smooth, adding more water if needed for your desired consistency. Taste and adjust seasoning, then cover and refrigerate until ready to use.
Step 2: Heat avocado oil in a large non-stick pan over medium heat. Add ground turkey, half the taco seasoning, and chopped onion. Break the turkey into small pieces and cook for 4–5 minutes until browned and cooked through.
Step 3: Stir in black beans, green chiles, remaining taco seasoning, water, and chopped cilantro. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
Step 4: If there is excess liquid, increase heat to medium and cook a few more minutes, stirring frequently until mostly evaporated. Remove from heat.
Step 5: Preheat oven to 425°F (220°C). Spray or brush a large rimmed baking sheet with oil. Arrange tortillas on the sheet, slightly overlapping if needed. Sprinkle about 1/4 cup cheese evenly over each tortilla.
Step 6: Spoon 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla.
Step 7: Bake for 1–2 minutes until cheese melts. Carefully fold each tortilla in half, then brush or spray the tops with oil.
Step 8: Bake for an additional 10–12 minutes until tortillas are golden and crispy.
Step 9: Serve warm with the creamy avocado sauce on the side. Enjoy!

Tips & Variations

Sour cream in the avocado sauce can be swapped with full-fat Greek yogurt for a tangier flavor.
Adjust kosher salt quantities according to your salt brand; some require less for balanced seasoning.
Use 85/15 or 90/10 ground turkey for best texture and flavor.
Store-bought taco seasoning can replace the homemade mix if short on time.
If you dislike cilantro, feel free to omit it from both the sauce and filling.
Flour tortillas are best here since they fold easily without breaking; corn tortillas may crack.
Substitute Monterey Jack cheese with Pepper Jack, Cheddar, or Chihuahua cheese for different flavor profiles.
If filling spills out during baking, gently push it back with a fork before the cheese cools.

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 stove or microwave. To keep tortillas crispy, bake assembled tacos fresh or reheat quickly in the oven before serving. The avocado sauce is best enjoyed fresh but can be stirred and refrigerated for up to 2 days.

How to Serve

A golden-brown folded taco held by a woman's hand is being dipped into a small white bowl filled with creamy, light green sauce with visible herb flecks; the taco has a textured crispy shell with a filling made of browned ground meat mixed with black beans, showing a richly spiced filling in dark brown and black colors; on a large white plate beneath, multiple similarly stuffed tacos are arranged, with some garnished with green cilantro leaves; the background features a white marbled texture with a soft focus, emphasizing the detailed taco and sauce in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of ground turkey?

Yes, ground chicken, beef, or pork can be used with similar results. Adjust cooking times as needed based on the meat’s fat content.

How can I make these tacos gluten-free?

Use gluten-free tortillas instead of flour tortillas. Corn tortillas are naturally gluten-free but may be more delicate when folding and baking.