Description
A delicious recipe featuring crispy baked ground turkey tacos paired with a creamy avocado sauce. Made with flavorful homemade taco seasoning, black beans, green chiles, and melted Monterey Jack cheese, these fajita-sized flour tortillas are baked to golden perfection for a 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
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
Tacos
- Cooking or baking spray or avocado oil, for brushing tortillas
- 6 fajita-sized flour tortillas (6″)
- 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, one tablespoon of fresh lime juice, 1/4 packed cup of cilantro leaves, 1/2 teaspoon kosher salt, and 2 tablespoons water in a mini food processor. Blend until smooth, adding more water as needed for desired consistency. Taste and adjust seasoning with more salt or lime juice, then cover and refrigerate until ready to use.
- Cook the Turkey and Onions. Heat 2 teaspoons of avocado oil in a large non-stick pan over medium heat. Add 8 ounces of lean ground turkey, half the taco seasoning (about 1 1/4 teaspoons), and 1/3 cup chopped onion. Cook while breaking the turkey into small pieces, mixing with seasoning and onions, about 4-5 minutes until browned and fully cooked.
- Finish the Taco Filling. Stir in 3/4 cup black beans, 4 ounces green chiles, the remaining taco seasoning, 2 tablespoons water, and 2 tablespoons finely chopped cilantro into the turkey mixture. Combine thoroughly and reduce heat to medium-low. Simmer uncovered for 15 minutes. Stir occasionally.
- Evaporate Excess Liquid. Stir the mixture again; if there is excess liquid, increase heat to medium and cook while stirring frequently for a few minutes until most liquid has evaporated. 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. Spread about 1/4 cup shredded Monterey Jack cheese evenly over each tortilla. Spoon 1/4 to 1/3 cup turkey black bean mixture onto one half of each tortilla.
- Bake the Tacos. Bake in the preheated oven for 1-2 minutes until cheese melts. Carefully fold each tortilla in half. Brush the tops with avocado oil or spray with cooking spray. Bake for an additional 10-12 minutes until tortillas are golden brown and crispy.
- Serve. Spoon creamy avocado sauce into small bowls. Serve alongside the crispy baked tacos and enjoy.
Notes
- You can substitute sour cream in the avocado sauce with full-fat Greek yogurt.
- If using a different brand of kosher salt or sea salt, reduce the amount to 1/4 teaspoon and adjust to taste.
- Lean ground turkey of 85/15 or 90/10 fat ratio works well.
- You may replace homemade taco seasoning with 2 1/2 teaspoons of your favorite store-bought taco seasoning.
- Black beans must be drained but not rinsed to keep flavor.
- Hatch green chiles are preferred but any small 4-ounce can works.
- Cilantro is optional in both the sauce and filling; omit if undesired.
- Flour tortillas are ideal because they fold easily without breaking; corn tortillas may break more easily.
- Monterey Jack cheese can be substituted with Pepper Jack, Cheddar, or Chihuahua cheese.
- If filling leaks out during baking, use a fork to gently push it back before cheese cools.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
