Crispy Baked Ground Turkey Tacos with Avocado Sauce

Prepare the Creamy Avocado Sauce by combining half of a ripe avocado, 60 ml (1/4 cup) sour cream, 15 ml (1 tablespoon) fresh lime juice, 60 ml (1/4 packed cup) of cilantro leaves, 2.5 ml (1/2 teaspoon) of kosher salt, and 30 ml (2 tablespoons) of water in a mini food processor. Blend thoroughly until the mixture is smooth and creamy. Adjust consistency by adding more water, 5 ml (1 teaspoon) at a time, if a looser sauce is desired. Taste the sauce and adjust seasoning with more salt or lime juice to your preference. Once perfected, cover the sauce and refrigerate it until you are ready to serve the tacos.

Cook the Ground Turkey and Onions for the filling. Heat 10 ml (2 teaspoons) of avocado oil or olive oil in a large non-stick pan over medium heat. Add 225 g (8 ounces) of lean ground turkey, half of the combined taco seasoning blend (which is 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, and 1/8 tsp Cayenne Pepper if using), and 80 ml (1/3 cup) of chopped onion to the pan. Cook the turkey, using a wooden spatula to break it into small, even pieces and ensuring it thoroughly mixes with the seasoning and onions. Continue cooking for 4-5 minutes, until the turkey is fully browned and cooked through, and the onions have softened.

To the cooked turkey and onion mixture, stir in 180 ml (3/4 cup) of drained black beans, 115 g (4 ounces) of green chiles, the remaining half of the taco seasoning blend, 30 ml (2 tablespoons) of water, and 30 ml (2 tablespoons) of finely chopped cilantro. Stir well to ensure all ingredients are thoroughly combined. Reduce the heat under the pan to medium-low and allow the turkey taco mixture to simmer, uncovered, for fifteen minutes. This simmering time allows the flavors to meld beautifully and the liquid to reduce slightly.

After simmering, stir the entire mixture again. If there appears to be excess liquid, increase the heat to medium and continue to cook for a few additional minutes, stirring frequently, until most of the liquid has evaporated. This step is crucial for preventing soggy tacos. Once the filling has reached the desired consistency, remove the pan from the heat.

Preheat your oven to 220°C (425°F). Lightly spray a large, rimmed baking sheet with cooking spray, or brush it with a thin layer of avocado oil. Arrange the six fajita-sized flour tortillas onto the prepared baking sheet, allowing them to barely overlap if necessary to fit. Evenly spread about 60 ml (1/4 cup) of shredded Monterey Jack cheese across the entire surface of each tortilla.

Spoon approximately 60-80 ml (1/4 – 1/3 cup) of the ground turkey and black bean mixture onto one half of each tortilla, creating a distinct mound. Ensure the filling is spread evenly to avoid tearing the tortilla when folding.

Place the baking sheet with the filled tortillas into the preheated oven for 1-2 minutes. This brief bake will allow the cheese to melt and become slightly gooey, making the tortillas more pliable and easier to fold without cracking. Carefully remove the baking sheet from the oven.

Carefully fold each tortilla in half over the filling, gently pressing down to seal. Once folded, lightly brush the tops of the tortillas with avocado oil or spray them with cooking spray. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the tortillas turn golden brown and develop a wonderfully crispy texture. The oil ensures a crispier shell.

Once golden and crispy, remove the baked tacos from the oven. Spoon the creamy avocado sauce into small individual bowls for dipping. Arrange the hot, crispy baked tacos alongside the sauce. Serve immediately and enjoy the delightful combination of textures and flavors!