Salsa Verde Turkey and Beans Tacos with Avocado Cream

Name: Ground Turkey and Refried Beans Tacos
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/2 bunch cilantro; 2 medium shallots (peeled); 3 garlic cloves (peeled); 2 tablespoons avocado oil; 1 pound ground turkey; 2 tablespoons taco seasoning; 1/3 cup salsa verde (spicy hot); kosher salt and ground black pepper; 1 cup of canned refried beans; 8 soft taco wraps; 1 cup fine shredded Mexican cheese blend; 1 medium avocado; 2 tablespoons sour cream; 1 lime (juiced); 2 medium Roma tomatoes; 5 ounce bag of mixed greens; shredded cilantro for garnish

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Simplest protein-packed tacos with refried beans mixed with spicy salsa verde and taco-seasoned ground turkey that is pan-fried and then topped with melted Mexican blend cheese, fresh mixed greens, and crisp shallots and tomatoes tossed in an avocado sour cream sauce, making them the best turkey and bean tacos.

two Salsa Verde Turkey and Beans Tacos with Avocado Cream on a white round plate with shallow sides on a wooden lazy susan with a kitchen towel in the background.

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Not Just on Taco Tuesday

Introducing the Salsa Verde Turkey and Beans Tacos with Avocado Cream, an irresistible twist on your everyday taco that packs a protein punch to satisfy your hunger! Imagine a soft, warm flour tortilla generously lined with creamy refried beans and taco-seasoned ground turkey mixed with spicy salsa verde.

Cheesy and Creamy!

Then, each taco is crowned with a lavish layer of melted Mexican blend cheese, a crisp confetti of fresh mixed greens, and a vibrant, bright, cool salad of avocado and sour cream with crisp shallots and juicy tomato strips, creating a magnificent elevation of flavor that's as pleasing to the palate as it is to the eye.

So, why settle for the ordinary when you can revel in the extraordinary? Bite into these delicious Salsa Verde Turkey and Beans Tacos with Avocado Cream that's ready in 35 minutes! Come on, grab your tortillas, and let's taco 'bout a true feast of flavors!

Tortilla History and Mexican Cuisine

I love to learn the history of ingredients and how they shape what we eat today. The tortilla, a staple in Mexican cuisine, traces its origins back to the indigenous peoples of Mesoamerica thousands of years ago.

Originally made from maize (corn), the core food source for Aztec and Maya civilizations, the process of nixtamalization was developed to enhance its nutritional value. The nixtamalization method involved soaking and cooking corn in alkaline water (lye or slaked lime), creating a pliable dough known as masa, which was then shaped and cooked into the versatile tortillas we know today.

Over time, the introduction of wheat by the Spanish diversified the tortilla tradition, giving rise to variants like the wheat tortilla, popular for dishes such as burritos and quesadillas.

Looking for authentic Mexican recipes? Check out Pati Jinich and Mexican and Meatless.

The Evolution of Tortillas

Today, tortillas are a daily staple in Mexico, essential to dishes from breakfast tacos to hearty enchiladas. They are cherished for their cultural significance and versatility, often made fresh at home or enjoyed by street vendors, warmed on a comal.

Both maize and wheat tortillas sustain daily meals and embody Mexico's rich culinary heritage and communal values, maintaining their status as a cherished symbol of Mexican life and cuisine globally. Hence, following foods and their similarities to neighboring countries or regions, you will find a timeline of human connection.

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Ingredients with Steps

Start by making the aromatic paste that will be used to season the lean ground turkey by blending or chopping fresh cilantro, shallots, and garlic. Then crumble and cook the ground turkey in avocado oil in a cast iron skillet, perfect for retaining heat.

Add the aromatic paste with spicy salsa verde, taco seasoning, kosher salt, and ground black pepper. Next, mix the cooked meat mixture with the canned refried beans and spread it out on small soft flour tortillas. Lay them in a clean skillet, tortilla side down, and sprinkle on the finely shredded Mexican cheese blend.

While the tortillas warm up, make a salad of blended ripe avocados, sour cream, salt, and pepper that is mixed with shallots and plum tomato strips. Once the cheese is melted, transfer it to a plate and top it with fresh mixed greens, avocado cream, and tomato salad, and garnish with more shredded cilantro leaves.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Salsa Verde – A green sauce made primarily from tomatillos, green chili peppers, onions, garlic, and cilantro. It has a tangy, fresh flavor and is often used in Mexican cuisine to add brightness and acidity to dishes like tacos.
Avocado Cream – A smooth, creamy sauce made by blending ripe avocados with sour cream, lime juice, and seasonings. This adds a rich, cooling contrast to the bold flavors of the salsa verde and spices.
Tomatillos – Small, green fruits that look like tomatoes but are covered in a papery husk. Tomatillos have a tart, citrusy flavor and are a key ingredient in salsa verde.
Cumin – A warm, earthy spice commonly used in Latin American and Middle Eastern cuisines. Ground cumin brings a smoky depth to the ground turkey and bean mixture, enhancing the overall flavor of the dish.
Chili Powder – A blend of ground chilies and other spices like cumin and garlic powder. Chili powder adds a mild heat and enhances the seasoning in the turkey and beans, giving the tacos a subtle spicy kick.
Corn Tortillas – Thin, flat rounds made from ground maize (corn). Corn tortillas are slightly sweet and have a mild flavor, making them the perfect base for the tacos, complementing the spicy and tangy toppings.
Greek Yogurt – A thick, tangy dairy product often used as a healthier alternative to sour cream. In this recipe, Greek yogurt can be used as a base for the avocado cream to add a creamy texture and protein while balancing the flavors.
Jalapeño Peppers – A medium-sized green chili pepper with moderate heat. Jalapeños are often used in Mexican cuisine to add spice and are a common ingredient in salsa verde, contributing to the sauce’s kick.

See the recipe card for the turkey and bean tacos for quantities below.

ingredients for the Salsa Verde Turkey and Beans Tacos with Avocado Cream on a round large pizza pan in containers.

ground turkey in a rectangle glass container.

Instructions with Photos

Follow the instructions and cooking tips below using the step-by-step picture guide.

cooked crumbled ground turkey in a cast iron skillet.

Follow the instructions and cooking tips below using the step-by-step picture guide.

salsa verde adnd taco seasoning covering cooked crumbled ground turkey in a cast iron skillet.

I used lean ground turkey meat for this recipe with a 93% lean meat to 7% fat ratio; however, use what you prefer.

seasoned cooked crumbled ground turkey in a cast iron skillet with a silicone kitchenaid silicon cone and wooden handle spatula.

Ensure most of the liquid is evaporated before adding the seasoning.

aromatic paste of chopped cilantro, shallots and garlic being mixed into cooked crumbled ground turkey in a cast iron skillet with a silicone spatula.

Combine to create a crumbly seasoned ground turkey.

aromatic paste of chopped cilantro, shallots and garlic mixed into cooked crumbled ground turkey in a cast iron skillet with a silicone spatula laying on the side in the skillet.

Add aromatics last to keep their fresh taste,

the cooked seasoned ground turkey meat topping the refried beans in a stainless steel mixing bowl.

Ensure to combine well before mixing it with the beans.

the cooked seasoned ground turkey meat topping the refried beans in a stainless steel mixing bowl being mixed together with a silicon wooden spatula.

Do not wait for the ground meat mixture to cool before adding it to the beans.

seasoned ground turkey and refried beans mix being spread on a flour tortillas with a long silicone spatula over a bowl of more seasoned meat and a corn tortilla laying in a large pizza pan.

Make sure to use a spatula since it will be hot. This will help soften the refried beans and mix them well.

Salsa Verde Turkey and Beans Tacos facing meat side up in a lodge cast iron skillet with shredded mexican cheese blend sprinkled on top of each.

The beans help make the spread on the tortillas more pliable for an even spread.

a quartered ripe avocado meat being spooned out of it's skin over an open food processor.

Use ripe avocado to blend into a cream paste.

large chunks of ripe avocado, sour cream, salt and pepper in an open food processor.

Use a food processor to ensure a creamy texture.

blended avocado cream in a kitchenaid food processor.

Use hass avocados for their high oil content, making them creamy.

avocado cream mixed with thinly sliced shallots and plum tomatoes in a stainless steel mixing bowl with a silicon spatula resting inside.

Mixing it with fresh tomatoes and shallots gives this a complex texture of creaminess and crunch.

one flour tortilla packed with cooked seasoned ground turkey and refried beans and melted cheese, topped with mixed greens, and avocado cream tomato salad.

Assemble one taco at a time

two flour tortillas packed with cooked seasoned ground turkey and refried beans and melted cheese, topped with mixed greens, and avocado cream tomato salad on a round flat plate with shallow straight sides.

To have them hold a U shape, have them lean against each other.

up-close shot of the Salsa Verde Turkey and Beans Tacos with Avocado Cream being garnished with shredded cilantro leaves.

Garnish with shredded cilantro for more flavor and an appealing look.

How Do You Keep Soft Flour Tortillas Fresh?

Keeping flour tortillas fresh requires proper storage to maintain their softness and prevent spoilage or drying out. Once you've opened a package of flour tortillas, transfer any unused tortillas to an airtight container or resealable plastic bag to limit their exposure to air if they don't already come in a resealable bag.

If you will use them within a week, store them in the refrigerator to preserve their freshness and prevent mold growth. For longer storage, freeze them separated by parchment paper to prevent sticking, place them in a freezer bag, and store them for up to 6-8 months.

When you’re ready to use them, smell them for freezer burn, thaw them at room temperature, and then warm them up on a skillet or in the microwave wrapped in a damp paper towel to restore their pliability and warmth, making them just like fresh again.

Substitutions

Dairy-Free

Sour Cream - Choose a vegan sour cream commercial brand. You can also try soy, coconut milk, or almond yogurt. You can also try making your own creamy acidic cream using silken tofu and apple cider vinegar or soak cashews and blend them with lemon juice, vinegar, and a bit of salt.
Fine Shredded Mexican Cheese Blend - Choose store-bought vegan cheese that is soy—or coconut-based. You might also have to adjust your cooking times since it must cook at a lower temperature and take longer to melt.

Gluten-Free

Small Soft Flour Tortillas - Use corn tortillas. You might find flour tortillas made from a combination of rice, tapioca, chickpea, and sorghum flour.

Vegetarian

Lean Ground Turkey - For robust flavor in your vegetarian tacos, use soy chorizo. Or you use a plant-based ground meat brand.

Convenience

Cilantro - Some do not like or can't tolerate the flavor of cilantro. Try using parsley instead.
Shallots - If you already have white or red onion, you can use them. Just thinly slice them. In addition, to eat them raw, soak them in cold water for at least 5 minutes to remove the raw taste.
Fresh Avocados - Use store-bought guacamole, and adjust the salt content for the rest of the recipe.
Salsa Verde - It won't be quite the same, but substitute this with fresh or pickled jalapenos, serrano, or poblano peppers. Serrano peppers are a bit hotter, so adjust accordingly. Also, if you add store-bought salsa of another kind, cook it enough to remove the excess moisture before blending the meat mixture with the beans.
Mixed Greens - You can use your favorite greens mix, shredded iceberg, or romaine lettuce.
Avocado Oil - Use your vegetable oil preference, like olive oil.
Taco Seasoning - If you don't have any in your pantry, use a blend that consists mostly of 50% chili powder and ground cumin, 25% smoked paprika, and the remaining 25% garlic powder, onion powder, dried oregano, cayenne or crushed red pepper flakes. Salt can be optional since you will add it to the dish anyway when cooking.
Sour Cream - Try substituting this with Greek yogurt.
Lean Ground Turkey - Easily swap for ground beef for some flavorful ground beef tacos.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

top view of two Salsa Verde Turkey and Beans Tacos with Avocado Cream on a white round plate with shallow sides on a wooden lazy susan.

Variations

Ultra Avocado Cream Tomato Salad - Add more ingredients to the creamy avocado sauce, like chopped green chiles, green onions, bell pepper, or pico de gallo.
More Vegetables - Put some cooked sweet corn kernels into the ground turkey mixture.
Different Cheese - For a spicier taco, use pepper jack cheese, or for a fresh tart kick, use queso fresco.
Refried Black Beans - Typically, you'll find refried pinto beans, but this recipe can also work with black beans.
Chipotle Turkey and Beans Tacos - Use canned chipotle peppers in adobo sauce instead of salsa verde. Chop the peppers and taste them before adding them to adjust the recipe's taste to your liking.

Equipment

Large Cast Iron Skillet - Use a cast iron skillet or a heavy-bottom saute pan. Cast irons are preferred due to their ability to retain heat. I used my durable 12-inch Lodge Cast Iron Skillet with a Red Silicone Hot Handle Holder to develop this recipe. Lodge Cast Iron has been around since 1896, and it has already come seasoned and ready to use.
Wooden or Silicone Spatula—You'll need this to crumble and spread the turkey taco mixture on the tortillas. I used the KitchenAid Classic Bamboo Spatula to develop this recipe, as seen in the photos and video.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

JMC Purchased

Lodge 15 Inch Cast Iron Pre-Seasoned Skillet Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

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06/14/2025 08:01 pm GMT

Storage

Refrigerator - To store in the fridge, place the ground turkey tacos flat in a shallow 2-inch container to cool down quickly. Then, store them in an airtight container or resealable bag layered with parchment paper.
- Also, store the avocado salad and mixed greens separately with a plastic wrap firmly placed against the top layer of the avocado cream to prevent discoloration. The meal will last up to two days.
Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or resealable bag.

Cooking Tip

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.

Keep Avocado Fresh - Storing the avocado, sour cream, and tomato salad properly is essential to maintain its freshness and prevent spoilage due to the avocado's tendency to brown when exposed to air.
- So, to keep your avocado salad green and fresh, stir in some fresh lime juice, place it in an air-tight container with plastic wrap pressed against the top, and keep it refrigerated until needed.

Frequently Asked Questions

Which Lean-to-Fat Ratio Ground Turkey Should I Use?

When choosing the fat ratio for ground turkey, especially for flavorful dishes like tacos, a higher fat content is generally preferable to keep the meat moist and tasty. Typical fat ratios are 93/7 (93% lean meat and 7% fat) or 85/15 (85% lean and 15% fat).

Use the 85/15 mix for more flavor due to its high fat and moisture content. And if you use the 93/7 mix, leanerits, it is best to use additional ingredients, like sauces or marinades, to introduce moisture and fat back into it.

Can I use a different type of meat instead of ground turkey?

Yes, you can! Ground chicken, beef, or even a plant-based meat substitute would work well in this recipe. Just keep in mind that ground turkey is leaner and absorbs the flavors of the salsa verde and spices beautifully, but feel free to adjust based on your preference.

How can I make this recipe dairy-free?

To make this recipe dairy-free, simply replace the Greek yogurt or sour cream in the avocado cream with a dairy-free alternative, such as a plant-based yogurt made from coconut or almond milk. This swap will keep the avocado cream smooth and creamy without any dairy.

Can I make this recipe ahead of time for meal prep?

Absolutely! You can cook the turkey and bean mixture and prepare the avocado cream in advance. Store them separately in airtight containers in the fridge for up to 3 days. When ready to serve, just reheat the turkey and beans, warm the tortillas, and assemble the tacos. The avocado cream might need a quick stir before serving.

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Salsa Verde Turkey and Beans Tacos with Avocado Cream

Table of Contents

Not Just on Taco Tuesday

Cheesy and Creamy!

Tortilla History and Mexican Cuisine