Original Post: https://www.evolvingtable.com/crispy-baked-ground-turkey-tacos/
Crispy Baked Ground Turkey Tacos Recipe
Get ready for the BEST Crispy Baked Ground Turkey Tacos — this recipe makes it so easy and foolproof! Each tortilla is loaded with gooey cheese, refried beans, and seasoned taco meat, then baked to crunchy perfection and served with a creamy 3-ingredient cilantro lime ranch the whole family will love!
Servings: 12 tacos
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
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
