The ultimate game day food that’s packed with flavor, and even has a sneaky veggie hidden in the filling! These crispy tacos are loaded with turkey, mushrooms, and a creamy cilantro lime avocado sauce that will have everyone coming back for more!
The recipe:
Preheat your oven to 375°F.
In a pan, sauté the ground turkey and diced mushrooms with taco seasoning and a splash of water. Cook until the turkey is browned and the mushrooms have softened.
Heat the avocado oil (or olive oil) in a skillet over medium heat. Fry each corn tortilla for about 1 minute on each side until crispy. Transfer to a baking sheet.
Fill each fried tortilla with the turkey and mushroom mixture, then top with shredded cheddar cheese. Fold the tortillas into taco shapes and bake at 375°F for 20 minutes, until the cheese is melted and the tacos are crispy.
In a blender or food processor, combine the avocado, lime juice, cilantro, green onions, water, garlic powder, and salt. Blend until smooth, adding more water if needed for desired consistency.
Once the tacos are out of the oven, top with red onion slices, a drizzle of the cilantro lime avocado sauce, a sprinkle of chili powder, and a little extra cilantro for garnish.
Crispy Tacos with Cilantro Lime Avocado Sauce
Ingredients
For the Tacos
- 6 corn tortillas
- 10 oz ground turkey
- 1 1/2 cups diced mushrooms trust me, they’re perfect in this!
- 1 cup shredded cheddar cheese
- 2 tablespoons avocado oil or olive oil for frying tortillas
- 1 1/2 tablespoons taco seasoning add a touch of water to help mix
- Slices of red onion for topping
For the Cilantro Lime Avocado Sauce
- 1/2 avocado
- Juice of 1 lime
- 1 cup fresh cilantro
- A handful of green onions
- 2 tablespoons water add more to reach your desired sauce thickness
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F.
- In a pan, sauté the ground turkey and diced mushrooms with taco seasoning and a splash of water. Cook until the turkey is browned and the mushrooms have softened.
- Heat the avocado oil (or olive oil) in a skillet over medium heat. Fry each corn tortilla for about 1 minute on each side until crispy. Transfer to a baking sheet.
- Fill each fried tortilla with the turkey and mushroom mixture, then top with shredded cheddar cheese. Fold the tortillas into taco shapes and bake at 375°F for 20 minutes, until the cheese is melted and the tacos are crispy.
- In a blender or food processor, combine the avocado, lime juice, cilantro, green onions, water, garlic powder, and salt. Blend until smooth, adding more water if needed for desired consistency.
- Once the tacos are out of the oven, top with red onion slices, a drizzle of the cilantro lime avocado sauce, a sprinkle of chili powder, and a little extra cilantro for garnish.
