It is 6pm and your family is hungry. You need a meal that is fast, filling, and guaranteed to disappear from every plate.
These Baked Ground Turkey Tacos are your new secret weapon for busy weeknights. They deliver a satisfying crunch and melty cheese without any of the usual taco night mess.
Why You Will Love This Recipe
This recipe is a total game-changer for anyone who loves Mexican flavors. Baking the tacos together means the shells get perfectly toasted while the cheese melts into the turkey.
It is incredibly budget-friendly and uses simple pantry staples you likely have. Plus, these tacos are high in protein to keep everyone feeling full and happy all evening long.
Simple Cooking Steps
Making these tacos is surprisingly easy and very beginner-friendly. You simply brown the meat, fill the shells, and let the oven do the hard work.
The avocado sauce comes together in seconds in your blender. Even if you are new to cooking, you can master this meal on your first try tonight.
Ingredients You Will Need
Fresh produce and lean protein make these tacos feel light yet satisfying.
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 12 hard corn taco shells
- 1.5 cups shredded Monterey Jack cheese
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Step-by-Step Directions
- Preheat convection oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Heat olive oil in a large skillet over medium-high heat and sauté diced onions until translucent.
- Add ground turkey to the skillet and cook until internal temperature reaches 165 degrees Fahrenheit, breaking the protein into small granules.
- Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook for 2 minutes to toast the spices.
- Arrange taco shells upright in a 9×13 inch baking dish, ensuring they are packed tightly to remain vertical.
- Distribute the turkey mixture evenly among the shells and top each with shredded Monterey Jack cheese.
- Bake in the center rack for 10 to 12 minutes until the shells are golden brown and the cheese is fully melted.
- In a high-speed blender, combine avocado pulp, Greek yogurt, lime juice, and cilantro; process until an emulsified, smooth consistency is achieved.
- Drizzle the avocado sauce over the hot tacos immediately before serving.
Best Ways to Enjoy It
Serve these tacos warm while the cheese is still gooey and golden. They look beautiful lined up in the baking dish for a family-style meal.
Pair them with a side of black beans or a crisp green salad. Add a few extra lime wedges on the side for a bright pop of flavor.
How to Store Leftovers
If you have leftovers, store the turkey filling and shells separately to maintain the crunch. The turkey will stay fresh in the fridge for up to three days.
To reheat, place the assembled tacos back in a 350°F oven for 5 minutes. This helps the shells stay crispy instead of getting soggy in the microwave.
Tips for Best Results
- Pack the taco shells tightly in the dish so they do not fall over.
- Don’t skip toasting the spices for two minutes to unlock their full flavor.
- Use a lean ground turkey to keep the tacos from becoming greasy.
- Make the avocado sauce right before serving to keep the color vibrant and green.
- Check the tacos at 10 minutes to ensure the shells do not burn.
- Grate your own cheese for the smoothest melt possible.
Ways to Switch It Up
- Swap ground turkey for ground chicken or lean beef if you prefer.
- Add a pinch of cayenne pepper to the meat for a spicy kick.
- Use dairy-free cheese and yogurt to make this recipe lactose-free.
Common Questions
Can I use soft tortillas instead?
This specific method works best with hard shells for that signature crunch. If you use soft tortillas, they will be more like small enchiladas.
Is the avocado sauce spicy?
No, the sauce is very mild and creamy thanks to the Greek yogurt. You can add a jalapeño if you want some heat.
I hope these crispy tacos bring a little extra joy to your busy weeknight table. They are a staple in my home, and I know your family will love them too!
— Katie Wood
Crispy Baked Ground Turkey Tacos with Avocado Sauce
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 12 hard corn taco shells
- 1.5 cups shredded Monterey Jack cheese
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat convection oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Heat olive oil in a large skillet over medium-high heat and sauté diced onions until translucent.
- Add ground turkey to the skillet and cook until internal temperature reaches 165 degrees Fahrenheit, breaking the protein into small granules.
- Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook for 2 minutes to toast the spices.
- Arrange taco shells upright in a 9x13 inch baking dish, ensuring they are packed tightly to remain vertical.
- Distribute the turkey mixture evenly among the shells and top each with shredded Monterey Jack cheese.
- Bake in the center rack for 10 to 12 minutes until the shells are golden brown and the cheese is fully melted.
- In a high-speed blender, combine avocado pulp, Greek yogurt, lime juice, and cilantro; process until an emulsified, smooth consistency is achieved.
- Drizzle the avocado sauce over the hot tacos immediately before serving.
