Baked Turkey Taquitos with Creamy Guacamole and Pico De Gallo

These baked turkey taquitos are a fun and flavorful twist on classic rolled tacos. Instead of deep frying, we bake the stuffed tortillas until golden and crispy, giving you all the crunch without the mess. The filling is a savory mix of ground turkey, onions and a bold Southwest spice blend, bound together with a touch of Tex-Mex paste.

Serve these taquitos with a trio of toppings: fresh pico de gallo, creamy guacamole blended with sour cream and a drizzle of hot sauce. Each bite is a perfect balance of crispy, creamy and zesty flavors. They make a great weeknight dinner or party appetizer.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the ground turkey and cook, breaking it up, until browned and cooked through, 4-6 minutes. Stir in the Southwest spice blend, Tex-Mex paste and ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle the tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat both sides. Place tortillas on a clean work surface. Spoon a heaping ¼ cup of the turkey filling onto one side of each tortilla, then sprinkle each with 1 tablespoon of the Mexican cheese blend. Roll up the tortillas starting from the filled side to form taquitos. Place them seam-side down on the prepared baking sheet, snugly together to prevent unrolling. Bake on the middle rack until golden brown and crispy, 8-12 minutes.
4. While the taquitos bake, finely dice the tomato. Zest and quarter the lime. In a small bowl, combine the diced tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In another small bowl, combine the guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Divide the baked taquitos among plates. Top with the creamy guacamole mixture, pico de gallo and hot sauce. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas, but they may be more prone to cracking. Warm them briefly in the microwave or on a dry skillet to make them pliable before rolling.

How do I store leftover taquitos?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispness.

Can I make these taquitos ahead of time?

Yes, you can assemble the taquitos (without baking) and refrigerate them for up to 24 hours. Bake just before serving, adding a couple of extra minutes if needed.