Crispy Baked Ground Turkey Tacos with Avocado Sauce

• servings: 6 servings
• active time: 35 minutes
• total time: 50 minutes

Ingredients

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)

2 tsp. Avocado Oil (or Olive Oil)

8 oz. Lean Ground Turkey

2 1/2 tsp. Homemade Taco Seasoning

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

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)

Cooking / Baking Spray (or Avocado Oil, for brushing the tortillas)

6 Fajita-Sized Flour Tortillas (6")

1 1/2 cups shredded Monterey Jack Cheese

Directions

Make the Creamy Avocado Sauce. Combine half of a ripe avocado, 1/4 cup sour cream, one tablespoon of fresh lime juice, 1/4 packed cup of cilantro leaves, 1/2 teaspoon of kosher salt, and two tablespoons of water in a mini food processor. Blend until smooth, adding more water if needed to achieve the consistency you want. Taste and season with more salt or lime juice if desired, then cover the sauce and refrigerate until ready to use.

Cook the Turkey and Onions. Heat two teaspoons of avocado oil in a large non-stick pan over medium heat. Add 8 ounces of lean ground turkey, half of the seasoning blend from the ingredient list (or one teaspoon of taco seasoning), and 1/3 cup of chopped onion. Cook the turkey, breaking it into small pieces and mixing it into the seasoning and onions as it cooks, for 4-5 minutes until browned and cooked through.

Finish the Taco Filling. Stir half a can (3/4 cup) of black beans, four ounces of green chiles, the remaining taco seasoning blend, two tablespoons of water, and two tablespoons of finely chopped cilantro into the turkey mixture. Stir to thoroughly combine, then turn the heat beneath the pan to medium-low and allow the turkey taco mixture to simmer for fifteen minutes (uncovered).

Stir everything together again, and if there seems to be excess liquid, turn the heat underneath the pan to medium and cook for a few minutes, stirring frequently, until most of the liquid has evaporated. Remove the pan from the heat.

Build the Tacos. Preheat the oven to 425 F. Spray a large rimmed baking sheet with cooking spray (or brush avocado oil over the baking sheet). Lay six fajita-sized flour tortillas onto the baking sheet, just barely overlapping the tortillas if necessary. Spread about 1/4 cup of shredded cheese across the surface of each tortilla.

Spoon about 1/4 – 1/3 cup of the turkey black bean mixture onto one half of each tortilla.

Bake the Tacos. Pop the baking sheet in the oven for 1-2 minutes until the cheese on the tortillas has melted. Carefully fold them in half, then brush the tops of the tortillas with avocado oil (or spray with cooking spray).

Bake the tacos for another 10-12 minutes until the tortillas are golden brown and crispy.

Serve! Spoon the creamy avocado sauce into small bowls, and serve alongside the crispy baked tacos. Enjoy!

Nutrition

• Serving Size: 1 taco
• Calories: 337 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.04 g
• Cholesterol: 59 mg
• Sodium: 996 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 19 g