Ingredients
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 (see below)
- 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)
For the Tacos
- 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
- Make the Creamy Avocado Sauce: In a mini food processor, combine half of a ripe avocado, 1/4 cup sour cream, 1 tablespoon fresh lime or lemon juice, 1/4 cup packed cilantro leaves, 1/2 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth, adding more water as needed to reach desired sauce consistency. Taste and adjust salt or lime juice as desired. Cover and refrigerate until ready to serve.
- Cook the Turkey and Onions: Heat 2 teaspoons of avocado or olive oil in a large non-stick skillet over medium heat. Add 8 ounces of lean ground turkey, 1 1/4 teaspoons of the prepared taco seasoning, and 1/3 cup chopped onion. Break turkey into small pieces and cook, stirring frequently, until browned and cooked through, about 4-5 minutes.
- Finish the Taco Filling: Stir in 3/4 cup black beans (half a can), 4 ounces green chiles, remaining 1 1/4 teaspoons taco seasoning, 2 tablespoons water, and 2 tablespoons finely chopped cilantro into the turkey mixture. Combine thoroughly, then reduce heat to medium-low and let simmer uncovered for 15 minutes to allow flavors to meld and liquid to reduce.
- Reduce Excess Liquid: Stir the mixture again and if there is excess moisture, increase heat to medium and cook for a few additional minutes, stirring frequently, until most liquid evaporates. Remove from heat.
- Build the Tacos: Preheat oven to 425°F (220°C). Lightly spray or brush a large rimmed baking sheet with cooking spray or avocado oil. Arrange six fajita-sized flour tortillas on the sheet, slightly overlapping if necessary. Evenly sprinkle about 1/4 cup shredded Monterey Jack cheese over each tortilla.
- Add Turkey Filling: Spoon 1/4 to 1/3 cup of the turkey and black bean mixture onto one half of each tortilla, over the cheese layer.
- Bake to Melt Cheese: Place the baking sheet in the oven and bake for 1-2 minutes until the cheese has melted.
- Fold and Crisp Tacos: Carefully fold each tortilla in half over the filling. Brush or spray the tops of the folded tortillas with avocado oil or cooking spray. Return to oven and bake for an additional 10-12 minutes, or until tortillas are golden brown and crispy.
- Serve: Remove tacos from oven and serve immediately with creamy avocado sauce on the side for dipping or drizzling. Enjoy your crispy baked ground turkey tacos!
Notes
- You can substitute chicken for ground turkey if preferred.
- Use corn tortillas instead of flour tortillas for a gluten-free option, though baking times may vary slightly.
- Adjust the amount of cayenne pepper in the seasoning to control the spice level.
- Leftover avocado sauce can be refrigerated for up to 2 days but may brown. Stir before use.
- Make sure to drain but not rinse the black beans to retain extra flavor.
- Prep Time: 35 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
