This post may contain affiliate links. Please read our disclosure policy.
Let’s just talk about ground turkey meat, shall we? I am going to be so honest when I say that I don’t prefer it. Dry, dry, dry and oh-so bland. But people love it because it’s “lean” and it’s very much deemed healthy in the health food world. But it doesn’t have to be boring! Spice things up with these Crunchy Baked Turkey Tacos.
I am all about health foods but I will *never* sacrifice flavor when it comes to healthy eating. But I am also down for a task to make ground turkey a total rockstar and this recipe, I have done just that. The most wonderful turkey taco filling stuffed into grain-free tortillas and baked until crispy on the edges and soft in the center for the ultimate taco night!! These are a WINNER!
My entire family devoured these Crunchy Baked Turkey Tacos and I can’t wait to see you all cookin’ them up in your own kitchens.
Looking for more turkey recipes?
Turkey Taco Meatballs with Chipotle-Lime Aioli
Grain-Free Turkey and Black Bean Taquitos
Ingredients
- avocado oil (you'll use about 3-4 tablespoons total)
- 1/4 cup very finely diced white onion
- 1 lb ground turkey (preferably dark meat)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 [4-ounce] can diced green chiles (I use hot, but you can opt for the mild ones if you prefer)
- 1 tbsp tomato paste
- 1/4 cup chicken broth (can sub beef broth, veggie broth, or even water here also)
- 8 tortillas (I use Siete Foods grain-free tortillas and I prefer either the cassava blend or almond flour)
- 1/2 cup cashew queso (I use Siete Foods nacho flavor, you can also use shredded cheese here, if you are okay with a little dairy.)
- 1/2 cup finely shredded iceberg lettuce (about 1/4 head of lettuce), for serving
- 1 roma tomato, seeded and diced small , for serving
- 2 tbsp finely chopped cilantro , for serving
- your favorite hot sauce , for serving
- 1 lime, cut into wedges , for serving
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Heat a large skillet over medium high heat with 1 tablespoon of avocado oil. Add the onions, ground turkey, salt and pepper and cook, breaking up the meat with the edge of a spoon, until it is cooked through and no longer pink, about 7 minutes. You want to really break up the meat so it's super small and there are no large chunks.
- Add the chili powder, garlic powder, onion powder, cumin, and oregano and cook, stirring until spices are fragrant and incorporated into the meat, 1 to 2 minutes.
- Pour in the diced green chiles (undrained) and the tomato paste into the meat and toss until well combined with the meat.
- Pour in the broth and cook, stirring until well combined and there are no longer clumps of the tomato paste in the meat. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
- In a small, separate non-stick skillet, heat 1/2 tsp of avocado oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold. Set the tortilla on the prepared baking sheet and scoop about 2 tablespoons of the turkey mixture onto one side of the tortilla. Spread 1 tablespoon of the cashew queso across the other side of the tortilla and gently fold the tortilla in half, forming a taco. Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.
- Transfer the baking sheet to the preheated oven and cook until the tacos are crispy and golden browned on the edges, about 10 minutes. (if for some reason the tops of your tortillas look dry, either brush or spray with avocado oil to ensure they will crisp up in the oven).
- Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, diced tomatoes, and chopped cilantro.
- Serve with lime wedges and your favorite hot sauce. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Super yummy and easy to make. Kids loved them! A nice break from the standard soft taco that we regularly eat around here. 🙂
Recipe says 1/4 cup queso but instructions say 1 tablespoon queso per tortilla @ 8 tortillas. So that math does not work out. Which one should I by?
*which one should I GO by?
You are so right– that math did not add up, and I just edited the recipe. Thanks!
We evacuated after Laura to my parents and I cooked for them so I could continue to eat healthy, which they turned up their nose at the idea of. But then I made these. My dad walked into the room after eating one, looked at my mom and said “learn to make those. No more tacos your way.”
I call that a win!!!
Best tacos ever! So easy to make and so much flavor in the taco meat! This is definitely a top 10 DD recipe 🙂
These were dinner tonight and a huge fan favorite! My 5 year old gobbled them up! We will definitely be making these again soon
Okay WOW! My husband and I think this is the best taco meat we’ve ever made at home. Made these last night but used ground beef and they were insane. I heated up 2 left over tacos in the air fryer for lunch and they were even better ! We’re going to make them again next week but use ground Turkey! Thank you thank you!!
Holy Tacos! Why has it taken me so long to make these?!? These were fabulous! The entire family loved them and have requested they be on regular rotation 🙂 We served these along with your Black Bean Soup which was flippin amazing as well!!
Dare I say my favorite DD recipe of all time? Probably can’t make that claim because there’s just too many but WOW these are a crowd pleaser. My husband ate 6 in one sitting! Haha!
I cannot get enough of these tacos and my partner is obsessed as well!! They are so delicious! I’m obsessed with the crunch and the flavors go together perfectly. And they heat up really well in my toaster oven, so I love having leftovers for the next day. These have been our taco Tuesday go-to for the last few weeks!
yay!!! thank you!
I am living off of your blog this week and this is seriously such a delicious recipe. Giving me those “crunchy, soft, chewy” chalupa vibes with every bite. I went with 85/15 ground beef and didn’t add oil to my cast iron when cooking the beef/onions. Spices and everything else was the same. Turned out perfect!