Crispy Ground Turkey Tacos with Avocado Crema

Crispy Ground Turkey Tacos

These folded corn tortilla tacos bake until golden and crisp, with seasoned ground turkey, whole black beans, and melted cheese at the open edges. Simmering the filling until thick keeps the turkey moist without soaking the tortillas. A cool cilantro-lime avocado crema goes on after baking, so the shells stay crisp until serving.

Makes 8 tacos, or 4 servings of 2 tacos each. Allow about 20 minutes to prep and 25 minutes to cook.

Ingredients for Crispy Ground Turkey Tacos

Turkey and black bean tacos

• 2 tablespoons olive oil or avocado oil, divided
• 1 small yellow onion, finely diced (about 150g)
• 1 pound ground turkey, preferably 93% lean (about 450g)
• 2 tablespoons taco seasoning (about 18g)
• 1 tablespoon tomato paste (about 15g)
• 1 can (4 ounces) diced green chiles, undrained
• 1/3 cup chicken broth or water
• 1 can (15 ounces) black beans, rinsed and well drained
• Kosher salt, to taste
• 8 small corn tortillas (about 200g)
• 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese (about 170g)

Cilantro-lime avocado crema

• 1 small ripe avocado
• 1/2 cup sour cream or full-fat plain Greek yogurt (about 120g)
• 1/2 cup fresh cilantro leaves and tender stems, plus a few leaves for garnish
• Juice of 1 lime
• 1 to 2 tablespoons water, as needed
• Kosher salt, to taste

How to Make Crispy Ground Turkey Tacos

1. Heat the oven: Set a rack in the center and preheat to 425°F (220°C). Lightly oil a large bare rimmed baking sheet, using a little of the oil reserved for the tortillas.
2. Cook the turkey: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Cook the onion until softened, then add the turkey. Break it into small crumbles and cook until no pink remains, about 8 to 10 minutes total for the onion and turkey. Ground turkey should reach 165°F (75°C). Stir in the taco seasoning and tomato paste until the paste coats the meat and darkens slightly.
3. Thicken the filling: Stir in the green chiles, broth, and well-drained black beans. Reduce the heat to medium-low and simmer for 4 to 6 minutes, stirring occasionally. The filling should mound on a spoon, with no liquid pooling in the skillet. Taste and add salt if needed.
4. Make the crema: Blend the avocado, sour cream or yogurt, cilantro, lime juice, and a pinch of salt. Add 1 to 2 tablespoons water, just enough for the crema to fall from a spoon in thick ribbons. Without a blender, thoroughly mash the avocado and stir in finely chopped cilantro and the remaining ingredients.
5. Warm, fill, and fold: Wrap the tortillas in damp paper towels and microwave until warm and flexible, about 2 to 3 minutes. Keep them covered, taking out one at a time so they do not dry out and crack. Sprinkle a little cheese on one half of each tortilla, add up to 1/3 cup turkey-bean filling, and top with a little more cheese. Fold into a half-moon and press gently closed without hiding all the filling at the open edge.
6. Bake until crisp: Use the remaining oil to lightly coat both outside surfaces of the tortillas. Place the tacos flat in a single layer on the baking sheet, leaving at least 1 inch between them. Bake uncovered for 8 to 10 minutes, carefully flip, then bake for 8 to 10 minutes more. Start checking at 16 minutes total, especially with thin tortillas or a dark pan. The shells should be golden with browned patches and firm, crisp edges, and the cheese should be melted at the seams. Bake in two batches if needed.
7. Finish and serve: Rest the tacos for 2 to 3 minutes so the cheese settles. Overlap them loosely on a platter with the filling visible. Spoon the crema over the tacos, scatter with cilantro leaves, and serve the remaining crema alongside.

How to Keep the Tacos Crisp

Warm tortillas fold without splitting. A thick filling, lightly oiled tortilla exteriors, and space on the pan help the shells brown rather than steam. Flipping halfway gives both sides direct contact with the pan.

Go by color and texture rather than the timer alone: tortilla thickness and pan color affect browning. Add the crema only after baking. Flour tortillas can be used, but they make a thicker, softer taco rather than the same thin corn-shell crunch.

Serving, Make-Ahead, and Reheating

Serve the tacos promptly for the most crunch. Offer lime wedges or pico de gallo at the table instead of adding wet toppings before baking. For another ground turkey dinner, try Glazed Turkey Meatloaf with Ketchup Glaze.

To make ahead, refrigerate the cooked turkey-black bean filling separately for up to 4 days. Rewarm it just enough to spoon into the tortillas, then assemble and bake. Refrigerate cooled leftover tacos in an airtight container for 3 to 4 days. Keep the crema separate, with plastic wrap pressed against its surface, and use it within 1 to 2 days.

Reheat tacos uncovered on a baking sheet at 400°F (205°C) for 8 to 10 minutes, or in an air fryer at 400°F for about 3 to 4 minutes, until hot and crisp. Add crema afterward. Reheated shells will be softer than freshly baked ones; microwaving softens them further.

Nutrition

Approximate nutrition per serving (2 tacos with crema): 730 calories, 40g protein, 41g fat, and 53g carbohydrates. Approximate values per 100g of prepared tacos: 195 calories, 11g protein, 11g fat, and 14g carbohydrates. Values vary with tortilla size, cheese, turkey, and crema ingredients.