Crispy Turkey Tacos with Avocado (Print Version)
Crispy flour tortillas filled with seasoned turkey, black beans, and green chiles, served with a creamy cilantro-avocado sauce.
# Ingredients:
→ Creamy Avocado Sauce
01 -
1/2 medium avocado
02 -
60 ml sour cream
03 -
15 ml fresh lemon or lime juice
04 -
15 g packed cilantro leaves
05 -
2.5 g kosher salt, plus more to taste
06 -
30 ml water, plus more as needed
→ Turkey and Black Bean Filling
07 -
10 ml avocado oil or olive oil
08 -
225 g lean ground turkey
09 -
12 ml homemade taco seasoning
10 -
80 g chopped yellow or white onion
11 -
180 g canned black beans, drained but not rinsed
12 -
115 g green chiles
13 -
30 ml finely chopped cilantro
→ Homemade Taco Seasoning
14 -
2.5 ml ground cumin
15 -
2.5 ml Mexican 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)
→ Taco Assembly
21 -
Cooking spray or avocado oil for brushing tortillas
22 -
6 fajita-sized flour tortillas (15 cm)
23 -
180 g shredded Monterey Jack cheese
# Steps:
01 -
Combine avocado, sour cream, lime juice, cilantro leaves, kosher salt, and water in a mini food processor. Blend until smooth, adjusting consistency with additional water if needed. Season to taste with extra salt or lime juice. Cover and refrigerate until serving.
02 -
Heat avocado oil in a large non-stick pan over medium heat. Add ground turkey, half of the taco seasoning, and chopped onion. Cook for 4-5 minutes, breaking turkey into small pieces while mixing with seasonings and onions until browned and fully cooked.
03 -
Add drained black beans, green chiles, remaining taco seasoning, water, and chopped cilantro to the turkey mixture. Combine thoroughly, reduce heat to medium-low, and simmer uncovered for 15 minutes. If excess liquid remains, increase heat to medium and cook until most liquid evaporates, stirring frequently. Remove from heat.
04 -
Preheat oven to 220°C. Prepare a large rimmed baking sheet with cooking spray or brushed avocado oil. Arrange six flour tortillas on the sheet with minimal overlap. Distribute about 30g of shredded cheese evenly across each tortilla.
05 -
Spoon 60-80g of the turkey-black bean mixture onto one half of each tortilla. Place in oven for 1-2 minutes until cheese melts. Remove from oven and carefully fold tortillas in half. Brush or spray the tops with oil.
06 -
Return tacos to oven and bake for 10-12 minutes until tortillas become golden brown and crispy. If filling escapes during baking, gently push it back into the taco before cheese cools.
07 -
Transfer crispy baked tacos to serving plates with small bowls of avocado sauce for dipping.
# Notes:
01 -
Greek yogurt can substitute for sour cream in the avocado sauce
02 -
Use Diamond Crystal Kosher Salt or reduce amount by half if using other kosher or sea salt varieties
03 -
Any lean ground turkey (85/15 or 90/10) works well for this recipe
04 -
Hatch green chiles are ideal, but any canned variety is suitable
05 -
Cilantro can be omitted from both sauce and filling for those who dislike it
06 -
Corn tortillas may be substituted but are more prone to breaking when folded
07 -
Monterey Jack cheese can be replaced with Pepper Jack, Cheddar, or Chihuahua cheese