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Crunchy Baked Turkey Tacos

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!

Crunchy Baked Turkey Tacos

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. 

Crunchy Baked Turkey Tacos


YouTube video

If you like ground turkey with a Mexican-inspired flair, try these Turkey Taco Meatballs with Chipotle-Lime Aioli or Grain-Free Turkey and Black Bean Taquitos.

Crunchy Baked Turkey Tacos
5 from 23 votes

Prep: 10 minutes
Cook: 20 minutes
Baking time: 10 minutes
Total: 40 minutes


  • 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


  • 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.

Additional Info

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. I make These at least 3 times a month. Husband is a hunter so sometimes use ground venison instead of Turkey. Delicious both ways. This is the recipe that made me a fan girl of DD!

  2. 5 stars
    My 5 year old has entered the picky eating phase… so when we do tacos she usually just puts cheese and sour cream in. I made these with the turkey and cheese . She loved it! The tortillas were so crispy! We called it a taco-dilla (cross between a taco and quesadilla). Thanks for this amazing recipe!

  3. 5 stars
    These tacos are a go to now. My husband loves them and they are so easy to make. Thanks for the amazing recipe!

  4. I made these last night for diner, they were phenomenal! I didn’t know turkey could be so tasty. My husband thought it was beef and my toddler ate every bite! These will be a new go-to in our weeknight dinner rotation!

  5. 5 stars
    Created taco magic by fusing this recipe + DD’s Mexican pizza remake. Made the sauce, added to ground Turkey and POW, basically a Taco Bell taco. Love all your stuff, this one is perfect for taco Tuesday!

  6. 5 stars
    Added black beans to the filling so I could make for a crowd. Sooo good! We loved these and will make again for sure

  7. 5 stars
    Recipe is so easy to double and I highly recommend if you have teens! We use flour low carb tortillas and turns out perfect every taco Tuesday.

  8. 5 stars
    Incredibly surprised by how flavorful and delicious this recipe was! My only change was to use fresh garlic with the onions instead of garlic powder. 5-star!