Tacos Worth Obsessing Over

If you are a “Taco Tuesday” kind of person, then you MUST, no buts about it, try these incredible tacos!  They are a perfect combination of:

  • small, soft corn tortillas with
  • a topping of super-seasoned ground turkey,
  • melted gooey cheddar cheese,
  • crisp lettuce and tomatoes and
  • the ultimate Creamy Cilantro Avocado Sauce!

Making the sauce is a breeze and you wouldn’t believe how decadent this combination of ingredients will taste!  Creamy Cilantro Avocado Sauce is the perfect finishing touch for these tacos!

This easy dinner will be your family’s new favorite–guaranteed!

Turkey Tacos with Creamy Cilantro Avocado Sauce

The best tacos--hands down!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people



  • 2 tbsp extra virgin olive oil
  • 1 lb ground turkey breast
  • 1 onion chopped
  • 2 tsp chili powder I used Trader Joe's Chili Lime Seasoning Blend
  • 2 tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4-1/2 tsp crushed red pepper
  • 1/2 tsp oregano
  • 1 tsp salt
  • 8 small corn tortillas
  • 1 cup shredded sharp white cheddar cheese I used thick-cut
  • romaine lettuce and tomatoes chopped for toppings

Creamy Cilantro Avocado Sauce

  • 1 ripe avocado
  • 1 big bunch of fresh cilantro lower stems removed and discarded
  • 1-2 limes juiced
  • 2 cloves fresh garlic
  • 1/4 cup plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp sugar
  • 1 pinch sea salt
  • 1 pinch cayenne pepper


Creamy Cilantro Avocado Sauce

  1. Place all ingredients in blender and blend until smooth. Set aside.


  1. Preheat the oven to 400 degrees.

  2. In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the ground turkey and onion. Cook, breaking up the meat as it cooks, until the turkey is browned, about 5-10 minutes.

  3. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Stir well to combine. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

  4. Meanwhile, while the meat is simmering, line a sheet pan with tinfoil. Brush the corn tortillas on both sides with olive oil. Place in the oven and bake one side for 6 minutes.

  5. Flip each tortilla and top with the cheese. Bake another 4-5 minutes, until cheese is melted and tortilla is hot and a bit crispy.

  6. To assemble, top each tortilla with ground turkey, some chopped romaine and tomato slices and a big dollop of Creamy Cilantro Avocado Sauce.



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