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Ground Turkey Tacos with Avocado Sauce: Crispy, Creamy, and Packed with Protein

Ground Turkey Tacos with Avocado Sauce

Alicia
Ground turkey tacos with black beans, cheese, and creamy avocado sauce, baked until the tortillas are crisp.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course High Protein Meals
Cuisine American
Servings 6 servings
Calories 340 kcal

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
  • 1/2 tsp kosher salt
  • to taste, additional salt
  • 2 tbsp water
  • For the Ground Turkey + Black Bean Filing:
  • 2 tsp avocado oil or olive oil
  • 8 oz lean ground turkey
  • 2 1/2 tsp homemade taco seasoning
  • 1/3 cup chopped onion
  • 3/4 cup canned black beans, drained
  • 4 oz green chiles
  • 2 tbsp chopped cilantro
  • Small Batch Homemade Taco Seasoning:
  • 1/2 tsp cumin
  • 1/2 tsp Mexican 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 spray or avocado oil
  • 6 fajita-sized flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions
 

  • Combine avocado, sour cream, lemon or lime juice, cilantro, salt, and water in a blender or food processor. Process until smooth, adding more water as needed.
  • Heat oil in a skillet over medium-high. Add ground turkey, onion, taco seasoning, black beans, green chiles, and cilantro. Cook, breaking up the meat, until the turkey reaches 165°F / 74°C.
    Top view of avocado sauce ingredients inside a food processor before blending
  • Preheat oven to 425°F and lightly spray or brush a large rimmed baking sheet with oil.
  • Scatter about 1/4 cup cheese over each tortilla, spoon 1/4–1/3 cup turkey-bean mixture onto one half, then warm briefly so the cheese softens.
    Top view of cooked seasoned ground turkey filling inside a skillet with wooden spatula
  • Fold tacos in half and bake for 10–12 minutes, until the edges are golden, the cheese is melted, and the tacos are crisp.

Notes

Use fresh lime juice for the sauce if lime is unavailable.
Add diced tomatoes or cilantro for extra flavor.
Cashew milk can be used to make the sauce dairy-free.
Store leftovers in an airtight container for up to 3 days.
Use corn or whole-wheat tortillas if preferred.
Nutrition is estimated per taco and includes tortilla, turkey-bean filling, cheese, and avocado sauce.
Store filling and sauce separately when possible; reheat leftovers until hot throughout, ideally 165°F / 74°C.