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Crispy baked ground turkey tacos are one of those recipes that feel like a treat but are surprisingly easy to pull together. With a flavorful filling of lean turkey, black beans, onions, and green chiles, these tacos bake up with golden crunchy shells that remind me of a chalupa. The creamy avocado sauce on the side makes every bite irresistible.
I first made these on a weeknight when I had just a little ground turkey left in the fridge. Now it has become a family favorite taco night recipe.
Ingredients
- Ground turkey: 85 15 or 90 10 gives flavor and moisture without being greasy
- Black beans: add bulk and extra protein choose a brand with a creamy texture
- Green chiles: provide mild heat and tang look for fire roasted if available
- Onion: builds the flavor base yellow or white works well
- Homemade taco seasoning: cumin smoked paprika chili powder garlic powder oregano cayenne optional use fresh spices for the best flavor
- Monterey Jack cheese: melts beautifully and adds creamy richness mild cheddar or pepper jack also work
- Flour tortillas: fajita size hold their shape better than corn and crisp up with a fluffy inside layer
- Avocado: ripe and soft gives creaminess to the dipping sauce look for ones that give slightly when pressed
- Sour cream or Greek yogurt: balances the sauce with tang and smoothness
- Fresh cilantro: brightens both the filling and the sauce use fresh bunches with vibrant green leaves
- Fresh lime or lemon juice: keeps the sauce zesty and helps prevent browning
Step by Step Instructions
- Make the Creamy Avocado Sauce:
- Blend half an avocado with sour cream citrus juice cilantro salt and water until smooth. Adjust consistency with more water if needed. Taste and chill in the fridge while preparing the tacos.
- Cook the Turkey and Onions:
- Heat avocado oil in a skillet over medium heat. Add ground turkey with half the seasoning and chopped onions. Break the turkey into small crumbles as it cooks until browned about 5 minutes.
- Add Beans Chiles and Cilantro:
- Stir in drained black beans green chiles remaining seasoning water and cilantro. Let simmer uncovered over medium low heat for 15 minutes stirring often. Cook until most of the liquid evaporates then remove from heat.
- Build the Tacos:
- Preheat oven to 425 F. Lightly oil or spray a large baking sheet. Lay six tortillas on the sheet sprinkle each with shredded cheese then spoon filling onto one half of each tortilla.
- Bake the Tacos:
- Warm in the oven for 1 to 2 minutes until the cheese starts melting. Fold tortillas in half brush with oil and bake 10 to 12 minutes more until golden and crisp.
- Serve:
- Plate the tacos and serve with avocado dipping sauce on the side. These are best eaten hot while the shells are crunchy.
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When I first tested these I used corn tortillas but they fell apart in the oven. Switching to flour tortillas made them perfect and gave that chalupa like texture I now love.
Storage Tips
Store leftover tacos in an airtight container for up to four days. Keep the avocado sauce in a separate container for up to three days. For best results store the filling separately and build fresh tacos before baking.
Ingredient Substitutions
Swap ground turkey with chicken or lean beef if preferred. For a vegetarian version use lentils instead of turkey. Greek yogurt works well instead of sour cream in the sauce.
Serving Suggestions
Pair with a simple side salad or Mexican style rice. These tacos also go well with fresh pico de gallo or salsa on the side. A margarita or sparkling lime drink makes a great match.
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Cultural Context
Baked tacos are a modern twist on the classic fried style. Using flour tortillas gives them an American Tex Mex character and the combination of turkey and beans makes them lighter while still satisfying.
Frequently Asked Questions About Recipes
- → How do you keep the tacos crispy?
Bake them at high heat and brush or spray the tortillas with oil before baking. Reheat in an oven or air fryer to restore crispiness.
- → Can I use corn tortillas instead of flour?
Yes, but flour tortillas hold up better when baked and stay fluffy inside. Corn tortillas may crack unless preheated or softened first.
- → What cheese works best for these tacos?
Monterey Jack or Pepper Jack melt beautifully, but cheddar or a Mexican blend also work. Avoid aged cheeses that don’t melt as well.
- → Can I make the avocado sauce ahead of time?
Yes, prepare it up to a day ahead. The citrus juice helps prevent browning, so store it covered in the fridge until ready to use.
- → How can I store leftovers?
Keep baked tacos in an airtight container for up to four days. Store the avocado sauce separately and reheat tacos in the oven or air fryer.
- → Can I double the batch?
Yes, simply scale up the filling and tortillas. Use two sheet pans if needed and bake in batches to keep them evenly crisp.