Crispy Baked Ground Turkey Tacos (Printable Version)
Crispy flour tortillas filled with seasoned turkey and black beans, topped with cheese and paired with creamy avocado sauce.
# What You'll Need:
→ Creamy Avocado Sauce
01 -
1/2 medium avocado
02 -
60 ml sour cream
03 -
15 ml fresh lemon or lime juice
04 -
15 g cilantro leaves, packed
05 -
2.5 ml kosher salt, plus more to taste
06 -
30 ml water, plus more as needed
→ Ground Turkey and Black Bean Filling
07 -
10 ml avocado oil or olive oil
08 -
225 g lean ground turkey
09 -
2.5 tsp homemade taco seasoning
10 -
50 g chopped onion, yellow or white
11 -
120 g canned black beans, drained (not rinsed)
12 -
113 g green chiles
13 -
8 g finely chopped cilantro
→ Small Batch Homemade Taco Seasoning
14 -
2.5 ml ground cumin
15 -
2.5 ml dried Mexican oregano or Italian oregano
16 -
2.5 ml garlic powder
17 -
2.5 ml kosher salt
18 -
1.25 ml smoked paprika
19 -
1.25 ml chili powder
20 -
0.6 ml cayenne pepper, optional
→ Assembling the Tacos
21 -
Cooking spray or avocado oil, for brushing tortillas
22 -
6 fajita-sized flour tortillas (15 cm)
23 -
170 g shredded Monterey Jack cheese
# Step-by-Step Guide:
01 -
In a mini food processor, blend half an avocado, sour cream, lemon or lime juice, cilantro leaves, kosher salt, and water until smooth. Add more water to reach a creamy consistency if needed. Adjust salt or citrus to taste. Cover and refrigerate until serving.
02 -
Heat avocado oil in a large non-stick pan over medium heat. Add ground turkey, half the taco seasoning, and chopped onion. Cook for 4 to 5 minutes, breaking up the turkey until browned and cooked through.
03 -
Stir in black beans, green chiles, remaining taco seasoning, 2 tablespoons water, and chopped cilantro. Reduce heat to medium-low and simmer uncovered for 15 minutes. Stir occasionally.
04 -
If excess liquid remains in the pan, increase heat to medium and cook, stirring frequently, until most liquid has evaporated. Remove from heat.
05 -
Preheat oven to 220°C. Spray or brush a large rimmed baking sheet with oil. Arrange tortillas on the sheet. Evenly spread about 30 g shredded cheese across each tortilla.
06 -
Spoon 60–80 g of the turkey-bean mixture onto one half of each tortilla.
07 -
Bake in the oven for 1–2 minutes until cheese melts. Carefully fold each tortilla in half. Brush or spray the top sides with oil.
08 -
Return tacos to oven and bake for 10–12 minutes until tortillas are golden brown and crisp.
09 -
Transfer crispy tacos to plates. Serve immediately with the chilled avocado sauce on the side for dipping.
# Additional Notes:
01 -
For best results, use full-fat Greek yogurt instead of sour cream if desired.
02 -
Homemade taco seasoning may be replaced with your preferred store-bought blend.
03 -
Black beans should be drained, not rinsed.
04 -
Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese.
05 -
If using sea salt, reduce quantity and season to taste.
06 -
Corn tortillas are possible but may crack more easily than flour tortillas.
07 -
If filling spills during baking, gently tuck it back with a fork before cheese cools.