Testing to perfection!
The first time I saw the viral trend for Crispy Baked Tacos on Instagram, I was hesitant. And after my first round of testing, I quickly realized why I had that gut reaction.
The tortillas popped open halfway through baking, and they didn’t get that crispy texture everyone raved about. (The filling though? Was spot on. And honestly, it’s all thanks to my favorite homemade taco seasoning mix!)
5 Must-Dos for the Crispiest Baked Tacos
After a few rounds of tweaking, I finally cracked the code. Here are the 5 things you’ll want to do to get super crispy shells, that stay intact, and are still loaded with all of that delicious filling:
- Steam the tortillas before filling and baking. Simply wrap them in a damp paper towel and microwave until they’re piping hot. This prevents that dreaded cracking when folding!
- Let a little filling fall out. I know this sounds counter-intuitive, but the cheese and meat that spills over actually gets a delightful crunch when baked!
- Avoid parchment paper! I know, clean up will be messier, but you’ll get a much crispier texture if you skip the liners.
- Brush with oil. On ALL sides. This gives the otherwise brittle tortillas a super crunchy bite.
- Flip halfway through. This ensures BOTH sides of the tacos are exposed to the hot air.
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground Turkey. A 90/10 ground turkey is best. Ground beef can also be used, but you may need to drain any excess fat if using a fattier kind, like an 80/20.
- Corn Tortillas. You want to look for relatively sturdy tortillas that are not super thin. Yellow or white corn will both work. Avoid flour as these won’t crisp up the same way.
- Taco Seasoning. I mentioned this earlier, but I used my homemade taco seasoning mix when testing. If using store-bought, you may need to adjust the amount of salt added to taste.
- Cheese. Any shredded cheese will do, but Cheddar, Monterrey Jack, or a Mexican blend are my personal preferences.
- Cilantro Lime Ranch. This sauce is optional, but with only 3 ingredients and less than 5 minutes of prep time, you’ll be SO thankful you made it!
How to Make Crispy Baked Turkey Tacos
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
1. Make the filling.
Cook the ground turkey (or beef) and onion in oil until browned, then stir in garlic, taco seasoning, broth, salt, and pepper. Simmer until most of the liquid is gone, then mix in some cheese until melted.
2. Steam the tortillas.
Wrap them in a damp paper towel and microwave until piping hot. This keeps them pliable and easy to fold without cracking.
Pro Tip: Keep them in that hot paper towel or even transfer to a zip-top bag so they stay nice and soft!
3. Assemble and bake the tacos.
Brush both sides of each tortilla with oil, then layer on the beans, turkey filling, and cheese. Fold gently, press to seal, and bake at 425°F for 18–20 minutes, flipping halfway through.
Pro Tip: For extra crispiness, pop under the broiler for 1–2 minutes at the end.
4. Make the cilantro lime ranch and dig in!
Whisk together ranch, lime juice, and chopped cilantro until smooth and creamy. Chill until ready to serve. (Keeps well for up to 1 week in the refrigerator!)
We love to serve ours with a big scoop of fresh pico de gallo and the cilantro lime ranch for dipping!
Get Saucy with It!
The Cilantro Lime Ranch is like a match made in heaven with these heartier tacos—it’s creamy, zesty, and takes like two minutes to throw together.
But if you’re in the mood to switch things up, a homemeade guacamole is always a good idea.
I’ve also served these with a creamy avocado salsa verde (so good!), a smoky roasted tomato salsa, or just a simple fresh tomato salsa when I’m short on time.
Basically, if you’ve got a sauce you love? Go for it. 🙂
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Crispy Baked Ground Turkey Tacos Recipe
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Ingredients
- 1 pound 90/10 ground turkey
- 4 tablespoons avocado oil divided
- ½ small sweet onion finely diced
- 2 garlic cloves finely minced
- 2 tablespoons taco seasoning
- ¼ cup chicken broth or water
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup refried black beans
- 2 ½ cups shredded cheese divided
- 12 corn tortillas
Cilantro Lime Ranch
- ¼ cup ranch dressing
- 1 ½ tablespoons lime juice from 1 lime
- 1 ½ tablespoons finely chopped cilantro plus more for serving
Optional Toppings:
- Pico de Gallo
- Guacamole
- Fresh cilantro chopped
Instructions
- For the Crispy Tacos: Preheat the oven to 425°F.
- Heat 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the ground turkey and onion. Cook, breaking apart, for 7-8 minutes, or until the turkey is no longer pink. Add the garlic and continue cooking for 30 seconds, or until fragrant.1 pound 90/10 ground turkey, ½ small sweet onion, 2 garlic cloves
- Stir in the taco seasoning, chicken broth, salt, and black pepper. Simmer for 4-5 minutes, or until most of the liquid has evaporated. Stir in 1 cup of the shredded cheese and remove from the heat once melted.2 tablespoons taco seasoning, ¾ teaspoon salt, ¼ cup chicken broth, ¼ teaspoon black pepper
- Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds to make them pliable.12 corn tortillas
- Brush one side of each tortilla with 1 teaspoon of avocado oil. Flip the tortilla over and spread 1 tablespoon of the refried beans onto one half of the unbrushed side. Layer 2 tablespoons of the turkey filling and 1 tablespoon of shredded cheese on top of the beans. Fold the tortilla over the filling and press gently to seal. (Do not press too hard or the tortilla may crack!) Repeat for the remaining tortillas.½ cup refried black beans
- Place the filled tortillas in a single layer on a large baking sheet. Bake for 18-20 minutes, flipping halfway through, or until crispy.
- For the Cilantro Lime Ranch: While the tacos bake, whisk together the ranch dressing, lime juice, and cilantro in a medium bowl until smooth.¼ cup ranch dressing, 1 ½ tablespoons lime juice, 1 ½ tablespoons finely chopped cilantro
- Serve the tacos with the cilantro lime ranch dressing, and garnish with additional cilantro, pico de gallo, or guacamole, if desired.Pico de Gallo, Guacamole, Fresh cilantro
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Notes
- Beans: Mix the refried beans well with a fork and/or warm them up in the microwave prior to assembling the tacos to make them easier to spread.
- Make it Crispier: For ultra-crispy tacos, pop them under the broiler for 1-2 minutes after baking, keeping a close eye to prevent burning.
- Tortilla Folding Tip: Keep the tortillas wrapped in the damp paper towel while working to retain their flexibility. Alternatively, place them in a zip-top bag to trap the steam and keep them pliable.
- Cheese Options: A Mexican blend, sharp cheddar, or Monterey Jack work well in this recipe.
- Storage: Store leftover tacos and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat tacos in the oven or air fryer to maintain crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flour tortillas won’t crisp up the same way and are more likely to get soggy, so they’re not ideal for this recipe.
Pop them in a 375ºF oven or an air fryer for a few minutes until hot and crispy again. Microwaving will make them soft.
Yes! Freeze them after baking on a sheet tray, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer.
Steaming is key! Wrap them up in a damp paper towel and then heat in the microwave for about a minute. Keep them in the paper towel while working, or place in a sealed zip-top bag to hold in the heat and moisture.
More Taco Recipes to Try
If you’re on a taco kick (been there!), here are a few more delicious recipes to keep the flavor party going.
Barbacoa Tacos
1 hr 40 mins
Air Fryer Fish Tacos
40 mins
Easy Shredded Chicken Tacos
40 mins
Easy Blackened Shrimp Tacos
30 mins
Even WE were surprised by how deliciously crispy these tacos came out! Now they’ve become one of our go-tos for busy nights when we don’t feel like spending a ton of time. I hope you enjoy the recipe as much as we do 🙂 XOXO – London